Island Chicken with Pineapple Salsa

Ingredients:

• 16 oz boneless, skinless chicken
  
  Marinade:
• 1 can (8 oz) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp honey
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
  
  Salsa:
• Pineapple from strained can
• 1 mango, peeled and diced
• 2 kiwis, peeled and diced
• 1/4 C red onion, diced fine
• 1 lime, juiced
• 1 Tbsp cilantro, chopped
• 1 Tbsp jalapeno pepper, diced fine (optional)

Directions:

• Open pineapple and strain to separate juice from fruit. Place juice in a baking dish.
  
• Add soy sauce, honey, garlic and red pepper to the dish and stir.
  
• Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin.
  
• Place chicken in the marinade and refrigerate for 2 hours or overnight.
  
• Prepare salsa by combining all ingredients.
  
• 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.
  

Author: Sparkpeople.com
Nutritional Facts:

• Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
• Calories: 252.2

• Total Fat: 1.8 g
• Cholesterol: 65.7 mg
• Sodium: 222.8 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 3.5 g
• Protein: 27.9 g

Rating:
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