Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.
Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.
Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
• 2/3 cup diced peeled ripe mango (1 medium)
• 2/3 cup diced fresh pineapple
• 2 tablespoons minced red onion
• 1 tablespoon minced seeded jalapeño pepper
• 1 1/2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 cup pineapple juice
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon fresh lime juice
• Dash of crushed red pepper
• Cooking spray
1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. 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.
3. Prepare grill.
4. 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.
5. 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.
Lauren Katz, Ashburn, Virginia, Cooking Light