Rating: 3.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 3

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. 

Lauren Katz, Ashburn, Virginia
Recipe by Cooking Light October 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

    Advertisement
  • 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.

  • Prepare grill.

  • 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.

Nutrition Facts

222 calories; calories from fat 14%; fat 3.4g; saturated fat 0.9g; mono fat 1.1g; poly fat 0.7g; protein 26.9g; carbohydrates 21.1g; fiber 1.3g; cholesterol 70mg; iron 1.4mg; sodium 537mg; calcium 27mg.
Advertisement
Advertisement