Teriyaki Grilled Chicken With Pineapple-Basil Salsa

Submitted by bobswagman

"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."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4-6

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.

Reviews

[Kris94]

Wow! This is one of my favorite recipes. It is easy and tastes great! I use crushed pinapple in juice from the can. I also butterfly boneless chicken breasts.