Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

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. 

How to Make It

Step 1

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

Step 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.

Step 3

Prepare grill.

Step 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.

Step 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.

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