Grilled Chicken with Fruit Salsa

Grilled Chicken with Fruit Salsa Recipe
Photography: Randy Mayor; Styling: Jan Gautro
Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin' marinade for grilled chicken. Fruit salsa adds sweetness and crunch to this tropical dish.


6 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 9 %
Fat 2.6 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.6 g
Protein 40.9 g
Carbohydrate 16.7 g
Fiber 2.7 g
Cholesterol 99 mg
Iron 2 mg
Sodium 683 mg
Calcium 49 mg


1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalapeño pepper, seeded and chopped


To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.

Prepare grill or broiler.

Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

March 2003
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