Tropical Grilled Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.8
- Total Fat: 3.4 g
- Cholesterol: 70.2 mg
- Sodium: 209.8 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 3.5 g
- Protein: 27.5 g
View full nutritional breakdown of Tropical Grilled Chicken calories by ingredient
Introduction
We love shredding this sweet and savory chicken to turn it into tacos, but it's also delicious as is with a side of grilled veggies. We love shredding this sweet and savory chicken to turn it into tacos, but it's also delicious as is with a side of grilled veggies.Number of Servings: 4
Ingredients
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16 ounces boneless, skinless chicken
Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salsa:
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 cup red onion, diced fine
1 lime, juiced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, diced fine (optional)
Tips
Serve this flavorful, lean chicken dish in warm tortillas, or over brown rice with a baked sweet potato and steamed green beans.
Directions
Open the pineapple and strain to separate juice from fruit.
Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.
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.
Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.
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.
Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa
Member Ratings For This Recipe
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JACOBSS914
This is my second round with this recipe, but this round I changed out the chicken for shrimp. I left the shells on the shrimp, washed them really good. Marinated them a day, and grilled them the next day. Add the salsa, some dirty rice, and a grilled veggie of your choice, I did Asparagus. - 12/10/09
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SCHWINNER!
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SHARON10002
I made this recipe for guests this weekend, and everyone including my husband raved about it. It was a perfect summer entree wonderful! Easy, very tasty, and light!
I marinated chicken and salsa for 24 hours.
This is an easy good way to keep yourself on track with 5 fruits and veggies a day - 8/22/10
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