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Grilled Chicken with Mango-Pineapple Salsa

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. 

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

Nutrition 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

How to Make It

  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.