Prep Time: 10 minutes
Cooking Time: 12 minutes
Ingredients
Directions
1. Cut chicken breasts in half lengthwise; set aside.2. In medium bowl, whisk together juice from pineapple chunks (set chunks aside to use to prepare salsa), lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, Asian chili sauce, garlic salt and ginger.
3. Place chicken breasts into large plastic Ziploc bag. Add ½ cup marinade to bag and place in refrigerator and allow to marinate for 2 to 4 hours.
4. Place remaining marinade into saucepan and place in refrigerator.
5. While chicken is marinating, prepare salsa by combining all ingredients into small bowl, stir gently and refrigerate until ready to serve with grilled chicken.
6. Remove chicken from refrigerator for about 15 minutes before ready to grill. Brush grill grate with oil and prepare grill to medium-high heat.
7. Remove chicken from marinade and pat dry. Place on grill and cook for about 3 to 4 minutes on each side or until done.
8. While chicken cooks, place saucepan of marinade over medium heat and cook until sauce reduces by half. Pour sauce over chicken and serve with salsa.
Nutrition Facts
Serving size: 4 ounces Chicken & Pineapple salsaCalories: 230
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 12 g
Sodium: 370 mg
Fiber: 2 g
Protein: 28 g
Cholesterol: 85 mg