4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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
How to Make It
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.
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.
I have made this recipe many times, always to rave reviews. Buy thinner chicken breast cutlets, to eliminate the need to pound the chicken. Marinate it at least 2 hours. I usually skip the boiling the marinade step, and just serve the salsa on top of the chicken. I also serve this with rice that I have combined with fresh cilantro pesto. It goes really well together.
It sounds better than it tastes. The salsa is absolutely fabulous! I'll definitely make that again, but the chicken wasn't. It seemed the chicken didn't have enough flavor on it's own. Maybe if I change the marinade... Five stars on the salsa though!