Grilled Chicken with Mango-Pineapple Salsa

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. 

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 14%
  • Fat: 3.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.9g
  • Carbohydrate: 21.1g
  • Fiber: 1.3g
  • Cholesterol: 70mg
  • Iron: 1.4mg
  • Sodium: 537mg
  • Calcium: 27mg

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

Preparation

  1. 1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
  2. 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. 3. Prepare grill.
  4. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Chicken with Mango-Pineapple Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy