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| 6 boneless, skinless chicken breasts 1 8-ounce can unsweetened pineapple chunks in their own juice 1/3 cup diced red bell pepper 1/3 cup diced red onion 2 Tbsp. chopped fresh cilantro |
1 Tbsp. fresh lime juice 1 tsp. Seeded and minced jalapeño ½ tsp. ground ginger 1/3 cup soy sauce firmly packed brown sugar 1 garlic clove crushed
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Here's
how to make it:
Drain the pineapple chunks, reserving the juice. Combine the pineapple, mango, red bell pepper, red onion, cilantro, lime juice and jalapeño pepper in a bowl and stir well. Cover and chill. Combine reserved pineapple juice, soy sauce, brown sugar and garlic in a large plastic zip top bag. Add chicken breasts; seal the bag; and marinate in the refrigerator for at least 2 hours and up to 8 hours, turning the bag occasionally.
Prepare your grill or a grill pan. Remove the chicken from the bag, reserving the marinade. Place chicken on the grill and cook about 3 or 4 minutes per side, brushing occasionally with marinade until the chicken is cooked through.
Serve the chicken breasts with the pineapple/mango salsa.
Send your questions and comments to me at chefjim@kitchenguy.biz