Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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. 


4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 14 %
Fat 3.4 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 26.9 g
Carbohydrate 21.1 g
Fiber 1.3 g
Cholesterol 70 mg
Iron 1.4 mg
Sodium 537 mg
Calcium 27 mg


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

October 2008
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