1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
1 cup finely chopped fresh pineapple, mango or papaya (or combination)
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
How to Make It
Hands On: 30 minutes Total: 2 hours 30 minutes
Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside. Remove chicken from bag; discard marinade.
Grill chicken about 5 minutes on each side, or until no longer pink in center. Serve each breast with salsa.
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