Start by grilling pineapple to caramelize its natural sugars. Add diced strawberries, fresh mint, freshly grated lemon zest and a hit of red pepper flakes to create a lively salsa combo for grilled chicken.
Grilled Chicken with Strawberry and Pineapple Salsa
Calories191 Per Serving
Protein27g Per Serving
Fiber2g Per Serving
|Total Fat||3.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||2 g|
1 fruit, 3 very lean meat
4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
2 teaspoons salt-free steak seasoning blend
1/4 teaspoon salt
1 teaspoon canola or corn oil
2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3-4 tablespoons chopped fresh mint leaves
1-2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning blend and salt.
Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates.
Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.