The addition of jalapeño to fruit salsa adds wonderful heat. Leave in more or less jalapeño seeds depending on your threshold. Test your jalapeño to make sure it has heat. Some chilies are totally mild with no heat. If it’s a hot chili and you don’t want too much heat, remove the seeds. Just make sure not to touch the seeds with your bare hands - their oils can irritate sensitive skin and eyes. You can make the salsa ahead. It also goes well with fish or steak. Serve this dish with a side salad.
Ingredients
1 medium fresh lime
2 tsp minced garlic
2 tsp olive oil, divided
½ tsp table salt
¼ tsp black pepper, freshly ground
1 pound uncooked boneless skinless chicken breasts, four 4 oz pieces
2 cups strawberries, diced
1 cup pineapple, diced
¼ cup uncooked red onions, minced
2 tbsp cilantro, or basil, minced
2 tsp jalapeño peppers, minced (with seeds)
1 tsp sugar
2 sprays cooking spray
Instructions
Zest lime; set aside. Juice lime; set aside.
In a medium bowl, combine 1 tbsp lime juice, garlic, 1/2 tsp oil, salt, and pepper. Add chicken to bowl; turn to coat both sides and set aside.
In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeño, sugar, remaining lime juice, remaining 1 1/2 tsp oil, and reserved lime zest; set aside.
Off heat, lightly coat a grill rack with cooking spray. Heat grill (or grill pan) to medium-high.
Grill chicken, flipping once until an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 3 to 4 minutes per side. Serve chicken with the salsa spooned over top.
Serving Size: 1 chicken breast and 2/3 cups salsa.
