Recipe Collection
Grilled Chicken with Strawberry and Pineapple Salsa
Start by grilling pineapple to caramelize its natural sugars. Add diced strawberries, fresh cilantro, freshly grated lemon zest and a hit of red pepper flakes to create a lively salsa combo for grilled chicken.
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 cilantro leaves
- 1-2 teaspoons sugar
- 1/8 teaspoon crushed red pepper flakes
- 1 medium lemon
Instructions:
-
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.
Source: recipes.heart.org