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
Chicken:
- 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
- 2 teaspoons salt-free steak seasoning blend
- 1/4 teaspoon salt
Salsa:
- 2 slices pineapple, each 1/2 inch thick, patted dry
- 1 tsp. canola or corn oil
- 1 cup whole strawberries (diced)
- 3-4 tablespoons chopped fresh mint
- 1/4 cup finely chopped red onion
- 1-2 teaspoons sugar
- 1/8 teaspoon crushed red pepper flakes
- 1 medium lemon
Directions
Tip: Click on step to mark as complete.
- 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.
- In a small bowl, stir together the seasoning blend and salt. Sprinkle over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. 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.
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