Salsa:
2/3 C. diced, peeled ripe mango (1 med)
2/3 C. diced fresh pineapple
2 T. minced red onion
1 T. minced seeded jalapeno pepper
1-1/2 t. chopped fresh cilantro
1-1/2 t. fresh lime juice
1/8 t. salt
1/8 t. black pepper
Chicken:
4 (6-oz) skinless, boneless chicken breast halves
1/4 C. pineapple juice
3 T. chopped fresh cilantro
3 T. low-sodium soy sauce
2 T. honey
1 t. fresh lime juice
dash of crushed red pepper
cooking spray
To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-in thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 C. (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
222 Calories, 3.4g Fat, 26.9g protein, 21.1g carbs, 1.3g fiber, 537mg sodium