Grilled Chicken with Tomato Pineapple Salsa
Date Added: 08/20/2012
Recipe Source: Taste of Home magazine
Ingredients
1/4 c. lemon juice
2 T. lime juice
2 T. orange juice
1 T. canola oil
1 t. sugar
1/2 t. dried oregano
1/2 t. salt
1/4 t. black pepper
4 boneless skinless chicken breasts
Tomato Pineapple Salsa
4 tomatoes, diced
1 c. fresh pineapple
1/2 c. red bell pepper, chopped
1/3 c. chopped red onion
1/4 c. lime juice
3 T. minced cilantro, chopped
1 jalapeno pepper, chopped
Directions
In a large resealable plastic bag, combine the first eight ingredients, add the chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Serve with salsa. Serves 4-6.