Barbecued Chicken With Tropical Fruit Salsa

March 23, 2015

Today I made the first of two recipes I will make this week. In these couple of months we've had a very busy schedule and we've been traveling. It's been fun seeing the sites between Arizona and New Mexico and enjoying our dog Romulus as he's been our travel companion.

The dish I made is one that I found to be easy and really delicious. I think it may be one of those recipes that you can make for family BBQs or potlucks.  There is a fruit salad and a spiced ketchup that you use to marinade chicken before grilling.

Barbecued Chicken With Tropical Fruit Salsa

GTLF: Grilling p. 15

Serves 4, working time 15 min., Total Time: 25 min. plus marinating time

20 oz. can juice packed crushed pineapple

1 mango, peeled and died 

1/4 C chopped fresh cilantro or parsley

1/4 C chopped mango Chutney

2 tablespoon fresh lemon juice

1/2 tsp salt

1/4 C ketchup

2 tsp. olive oil

1/2 tsp. dried oregano

1/4 tsp ground allspice

1/8 tsp ground cloves

1/8 tsp cayenne pepper

4 skinless, boneless chicken breast halves (1 pound total)

Tropical Fruit Salsa:

1. Drain the pineapple, reserving 1/4 C of the juice. Transfer the pineapple to a large bowl and stir in the mango, cilantro, chutney, lemon juice, and 1/4 tsp of the salt.

Marinade:

2. In a small bowl, combine the reserved pineapple juice, the ketchup, oil, oregano, allspice, cloves, cayenne, and the remaining 1/4 tsp salt. Stir 1 tablespoon of the spiced ketchup into the remaining 1/4 tsp salt. Stir 1 tablespoon of the spiced ketchup into the pineapple mango mixture, cover, and refrigerate until serving time.

3. Transfer the remaining spiced ketchup to a sturdy plastic bag. Add the chicken, squeeze the air out of the bag, seal, and marinate at room temperature for 30 min. or up to 2 hours in the refrigerator.

4. Preheat the grill to a medium heat. Spray the rack, off the grill, with nonstick cooking spray. Remove the chicken from the marinade. Grill the chicken, covered, turning once and basting, for 8 min. or until cooked through. Cut the chicken into thin diagonal slices. Place the chicken slices on 4 plates, spoon the tropical fruit salsa alongside the chicken, serve.

Nutritional Information: 4 g fat, 332 calories, .7 g sat. fat, 48 g carbohydrate, 27 g protein, 66 mg cholesterol, 705 mg sodium.

Tips:

1. Don't peel the mango before dicing. What you do is cut open the mango and then make a criss cross pattern on the fleshy part. Then bend back the peel and the fleshy part will pop up and you just cut it away from the peeling.