Grilled Chicken with Pineapple Mango Salsa: Serves 4 ( 4 points)
2/3 c. diced mango ( I bought a jar of mango already sliced)
2/3 c. fresh diced pineapple
2 T. minced red onion
1 T. jalepeno pepper, seeded and diced
2 T. chopped fresh cilantro
1 T. fresh lime juice
salt and pepper to taste.
Mix together. Cover and refrigerate for 30 minutes
4 ( 4 oz) boneless skinless chicken breast halves
1/4 c. pinepple juice ( I crushed some of the leftover fresh pineapple to make the juice)
2 T. soy sauce
1/4 c. FF chicken broth
2 T. honey
1 tsp. fresh lime juice
dash of crushed red pepper.
Place chicken in a gallon sized ziplock bag. Add remaining ingredients and turn to coat. Refrigerate for 30 minutes.
Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on rack coated with nonstick cooking spray. Grill 3 minutes on each side or until done.
Place reserved marinade in a small saucepan. Heat until reduced ( about 5 minutes) Drizzle over chicken. Serve salsa with chicken.
This chicken was very moist and tasty. We had it with baked potato, green beans and a salad