Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeño pepper, and lime juice. Round out the meal with rice and plantain chips.
We liked the salsa so much that we tended to use more, so if you like mango salsa, double the recipe.



2/3 cup mango, diced
2/3 cup pineapple, diced
2 Tbsp red onion, minced
1 Tbsp jalapeño pepper, minced
1-1/2 tsp cilantro, chopped
1-1/2 tsp lime juice
1/8 tsp salt
1/8 tsp black pepper, freshly ground

4, 6-oz boneless, skinless chicken breast halves
1/4 cup pineapple juice
3 Tbsp cilantro, chopped
3 Tbsp soy sauce
2 Tbsp honey
1 tsp lime juice
Dash crushed red pepper
Cooking spray



To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

Prepare grill.

Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.



4 servings



Cooking Light


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