Directions:
- 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-inch 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 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.79 Kcal (472 kJ) | ||
| Calories from fat | 7.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 568.65mg | 24% | |
| Potassium | 221.88mg | 5% | |
| Total Carbs | 21.36g | 7% | |
| Sugars | 18.87g | 75% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 0.3mg | 1% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 86.57 Kcal (362 kJ) | ||
| Calories from fat | 5.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 1% | |
|---|---|---|---|
| Cholesterol | 12.84mg | 6% | |
| Sodium | 436.47mg | 24% | |
| Potassium | 170.31mg | 5% | |
| Total Carbs | 16.4g | 7% | |
| Sugars | 14.49g | 75% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 5.4g | 14% | |
| Vitamin C | 13mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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