Island Chicken with Pineapple Salsa (Chef Meg’s Makeover)

Submitted by: CHEF_MEG

Wow!  I tried this from Sparkpeople and it was Great!



Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6″ away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

Recipe submitted by SparkPeople user CHEF_MEG.

Number of Servings: 4

Nutritional Info

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.2
  • Total Fat: 1.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 222.8 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 27.9 g
    16 ounces boneless, skinless chickenMarinade:
    1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
    1 T low-sodium soy sauce
    1 T honey
    2 cloves garlic, minced
    1/4 t red pepper flakes

    Pineapple from strained can
    1 mango, peeled and diced
    2 kiwis, peeled and diced
    1/4 c red onion, diced fine
    1 lime, juiced
    1 T cilantro, chopped
    1 T jalapeno pepper, diced fine (optional)



brseay says 23rd October @ 17:30

I was trying to find your page on sparkpeople and can’t find it (I’m on there, too, although I don’t visit there very much). If you want, find me over there (brseay) and we can chat there, too 🙂

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