Teriyaki Grilled Chicken With Pineapple-Basil Salsa |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Delicious, gourmet, and pretty dang easy. Sometimes I like to use fresh mint in place of the basil. It may seem like a lot of ingredients, but it's still quick, easy, and really affordable. Ingredients:
1 lb of boneless skinless chicken breast tenders |
1 cup low sodium soy sauce |
1 tablespoon of grated gingerroot |
3 garlic cloves, mashed and minced |
2 limes, juice and zest of, divided |
1/2 cup honey |
1 tablespoon sesame oil |
1 cup diced pineapple, in plastic boxes |
1 jalapeno, seeded and halved |
1/4 small onion |
6 leaves fresh basil |
salt, to taste |
Directions:
1. Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.
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