Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I made this recipe for a family reunion, and it's a good thing I doubled the salsa - it was gone in 30 minutes, and everyone wanted the recipe. This salsa is also good with salmon and tuna." - Sarah Parslow, Providence, Utah
Ingredients[]
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/2 cup low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon lemon pepper
- 2 garlic cloves, minced
- 6 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 1/2 cups cubed pineapple
- 3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
- 3/4 cup coarsely chopped orange sections
- 1/2 cup chopped peeled mango
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small jalapeño pepper, seeded and chopped
Directions[]
- To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag.
- Add chicken to bag; seal and shake to coat.
- Marinated in refrigerator 1 hour, turning once.
- Prepare grill or broiler.
- Remove chicken from bag; discard marinade.
- Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
- To prepare salsa, combine pineapple and remaining 9 ingredients, tossing gently.
- Serve with chicken.
Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup salsa)