Ingredients: Boneless skinless chicken breast, Honey, Can of Pineapple Tidbits, Mango, Soy Sauce, Lime Juice, Cilantro, Kiwi, Onion, Garlic
First you make the marinade and that starts with the juice from a can of pineapple tidbits...
1 Tablespoon soy sauce...
1 Tablespoon honey...
and 2 cloves of garlic, minced
Stir it all together
Now the key to keeping your chicken from getting try it to cut it in half so it cooks quicker. So go ahead and cut your chicken in half lengthwise
Put the chicken in a zip lock bag and pour in the marinade
Squish is around so all the chicken is coated. Then just marinate in a refrigerator for a couple of hours.
For the salsa, dice up 1/4 cup of red onion...
peel and dice 2 kiwis...
cut up a drained can of mangos...
(You can also use a fresh mango peeled and dice, but I absolutely hate peeling and dicing a mango, it ends up a squishy mess, so I started using canned mango and it still tastes just great!)
and chop up 1 Tablespoon of cilantro
Add all of that to a bowl...
and sprinkle on 1/2 Tablespoon of Lime Juice
Stir it all together and tada... delicious salsa! (The twins always say Tada! when they do anything :))
After the chicken has been marinating a couple of hours go ahead and put it on the grill
Grill it on the first side for about 5-7 minutes, depending on the size
Then go ahead and flip it over and grill for another 5-7 minutes
Grill until it reaches an internal temperature of 170-180 degrees
Chickens' all done!
So on your plate go ahead and top that chicken with some salsa and...ENJOY!
Like I said at the beginning, this makes for great wraps. I just take some diced up chicken, some of the salsa, and add some romaine lettuce on a spinach tortilla...
Fold it up and there you have it, yum, yum!!!
It also makes for great chicken tacos
Just serve it diced up with all the taco trimmings, again, yum, yum!!!
Island Chicken with Pineapple Mango Salsa
4 boneless skinless chicken breast, cut in half lengthwise
1 can (8oz) pineapple tidbits, juice only (reserve the pineapple for the salsa)
1 TBS soy sauce
1 TBS honey
2 cloves garlic, minced
Pineapple from the drained can
Can of mango, diced (or one fresh mango peeled and diced)
2 kiwis, peeled and diced
1/4 cup red onion, diced
1 TBS cilantro, chopped
1/2 TBS lime juice
Mix together all the marinade ingredients. Place chicken in a zip lock bag and pour marinade over. Marinate in the refrigerator for at least 2 hours. Mix together all the salsa ingredients. Cover and let chill while you cook the chicken. Cook the chicken on a heated grill for 5-7 minutes on each side until it reaches an internal temperature of 170-180. Top cooked chicken with the salsa (on your plate, not the grill :)).