Ingredients: Makes 4 servings
1 teaspoon olive oil
Salsa:
2 slices fresh pineapple, each 1/2-inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
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
Instructions:
Preheat the grill to medium-high. Brush a grill pan or grill rack with 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 for the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir
the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning blend and salt. 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.
ENJOY
