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Grilled Chicken with Strawberry and Pineapple Salsa

Grilled Chicken with Strawberry and Pineapple Salsa
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Grilled Chicken with Strawberry and Pineapple Salsa

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.

Ingredients

Servings  4   Serving Size   3 ounces chicken and 1/2 cup salsa

Chicken

  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 2 teaspoons salt-free steak seasoning blend
  • 1/4 teaspoon salt

Salsa

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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
  2. 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.
  3. Sprinkle both sides of the chicken with the seasoning blend and salt.
  4. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates.
  5. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side. 

Nutrition Facts

Grilled Chicken with Strawberry and Pineapple Salsa
CaloriesCalories
191 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 191
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
Cholesterol 66 mg
Sodium 223 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Protein 27 g

Dietary Exchanges
1 fruit, 3 very lean meat

 
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.

Nutrition Facts

Grilled Chicken with Strawberry and Pineapple Salsa
CaloriesCalories
191 Per Serving
ProteinProtein
27g Per Serving
FiberFiber
2g Per Serving
×
Calories 191
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
Cholesterol 66 mg
Sodium 223 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Protein 27 g

Dietary Exchanges
1 fruit, 3 very lean meat

Ingredients

Servings  4   Serving Size   3 ounces chicken and 1/2 cup salsa

Chicken

  • 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 2 teaspoons salt-free steak seasoning blend
  • 1/4 teaspoon salt

Salsa

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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
  2. 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.
  3. Sprinkle both sides of the chicken with the seasoning blend and salt.
  4. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates.
  5. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side. 
 

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