Salsa
2/3 cup mango, diced
2/3 cup pineapple, diced
2 Tbsp red onion, minced
1 Tbsp jalapeño pepper, minced
1-1/2 tsp cilantro, chopped
1-1/2 tsp lime juice
1/8 tsp salt
1/8 tsp black pepper, freshly ground

Chicken
4, 6-oz boneless, skinless chicken breast halves
1/4 cup pineapple juice
3 Tbsp cilantro, chopped
3 Tbsp soy sauce
2 Tbsp honey
1 tsp lime juice
Dash crushed red pepper
Cooking spray


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

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.


4 servings


Cooking Light


We liked the salsa so much that we tended to use more, so if you like mango salsa, make a little more than the recipe calls for.