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Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

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)

 

Ingredients:

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

 

Chicken:

•  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

 

Preparation:

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

OCTOBER 2008

 

 

Source: MyRecipes

 

Grilled Halibut and Fresh Mango Salsa

 

We guarantee that after tasting one bite of this summery dish, you’ll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup salsa)

 

Ingredients:

•  2 cups plum tomatoes, seeded and diced

•  1 1/2 cups diced peeled ripe mango

•  1/2 cup diced onion

•  1/2 cup chopped fresh cilantro

•  2 tablespoons fresh lime juice

•  1 tablespoon cider vinegar

•  1 teaspoon sugar

•  1 teaspoon salt, divided

•  1 teaspoon black pepper, divided

•  2 cloves garlic, minced

•  4 (6-ounce) halibut fillets

•  1 tablespoon olive oil

 

Preparation:

1.  Prepare grill.

2.  Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

3.  Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

 

Cooking Light

JULY 2003

 

Source: CookingLight