Grilled Chicken with Pineapple Salsa

Posted by on August 14, 2008 in Blog | 0 comments

  • 1/4 cup lemon juice
  • 2 Tbsp. lime juice
  • 2 Tbsp.  orange juice
  • 1 Tbsp. canola oil
  • 1 tsp. sugar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 boneless skinless chicken breast halves

Tomato-Pineapple Salsa

  • 4 plum tomatoes, chopped
  • 1 cup cubed fresh pineapple
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped red onion
  • 1/4 cup lime juice
  • 3 Tbsp. minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped

In a large resealable plastic bag, combine the first eight ingredients; add the chicken.  Seal the bag and turn to coat; refrigerate for four hours.  Meanwhile, in a small bol, combine salsa ingredients.  Cover and refrigerate until serving.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear.  Serve with salsa.  (4 servings)

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