Grilled Chicken with Mango-Pineapple Salsa

4 servings = 1 chicken breast half, 1 tbs. sauce, 1/4 cup salsa
222 calories
3.4 grams fat
21.1 grams carbs
1.3 grams fiber


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 jalapeno pepper
1 1/2 teaspoon chopped fresh cilantro
1 1/2 teaspoon 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 soy sauce
2 tablespoons honey
1 teaspoon fresh lime juice
dash of crushed red pepper
cooking spray


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 in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

To prepare salsa, combine first 8 ingredients. Cover; refrigerate 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. Add steamed brown rice, if desired.