Tropical Grilled Chicken
Introduction
We love shredding this sweet and savory chicken to turn it into tacos, but it's also delicious as is with a side of grilled veggies.
Ingredients
16 ounces boneless, skinless chicken
Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salsa:
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 cup red onion, diced fine
1 lime, juiced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, diced fine (optional)
Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salsa:
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 cup red onion, diced fine
1 lime, juiced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, diced fine (optional)
Directions
Open the pineapple and strain to separate juice from fruit.
Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.
Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6"" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.
Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.
Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6"" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.
Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
Number of Servings: 4
