Chicken with Mango-Pineapple Salsa

I know it’s still winter. But I need sunlight and some resemblance of tropical beaches. I’m a little tired of the cold rainy days and this is one great way to brighten up chicken and my mood!

Cooking Light has this recipe for chicken with an easy mango-pineapple salsa. It hit the spot. Make the salsa ahead of time and it just gets better while hanging out in the fridge. If you precook chicken on your meal-prep day, this can come together in 15 minutes.

Chicken with Mango-Pineapple Salsa

Salsa

2/3 cup diced peeled ripe mango

2/3 cup diced fresh pineapple

2 tablespoons minced red onion

1 tablespoon minced seeded jalapeño pepper

1 1/2 teaspoons chopped fresh cilantro

1 1/2 teaspoons 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 coconut aminos

2 tablespoons honey

1 teaspoon fresh lime juice

Dash of crushed red pepper

olive oil to coat

 

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

2. 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.

3. Prepare grill.

4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with oil; grill 3 minutes on each side or until done.

5. 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.

This post on behalf of Cooking Light Bloggers’ Connection