 |
Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
|
For the salsa, the fruits and bell peppers should be chopped into 1/4-inch dice. If you want a milder salsa, omit the jalapeno seeds. Ingredients:
1/4 cup diced pineapple |
1/4 cup diced papaya |
1/4 cup diced mango |
1/2 cup bell pepper |
1/4 cup diced red onion |
1/3 teaspoon jalapeno, finely diced, with seeds |
1 1/2 tablespoons freshly chopped cilantro |
1 1/2 teaspoons lime juice |
2 tablespoons white vinegar |
1/4 cup brown sugar |
1 pinch ground nutmeg |
1/8 teaspoon black pepper |
4 boneless skinless chicken breasts |
1/4 cup water |
1/4 cup soy sauce |
12 ounces pineapple juice |
3/4 cup granulated sugar |
1/8 cup lemon juice |
Directions:
1. For the salsa, combine all fruit, vegetables and herbs in a bowl.
2. In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
3. Pour liquid over fruit and vegetables and toss until well combined.
4. In a stainless mixing bowl, combine water, soy sauce, pineapple juice, sugar and lemon juice; whisk until sugar has dissolved.
5. Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours.
6. Remove chicken from marinade and grill about 4-5 minutes, turning once and grilling other side 4-5 minutes until center temperature reads 160°F.
7. Serve chicken topped with spoonful of salsa.
|
|