Recipe: Grilled chicken with strawberry and pineapple salsa

Planning a cookout? Add this sweet and savory chicken to your menu. It blends the freshest seasonal produce and a few unexpected ingredients to deliver a unique umami flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
• 2 teaspoons salt-free steak seasoning blend
• ¼ teaspoon salt
• 1 teaspoon canola or corn oil
• 2 slices fresh pineapple, each ½ inch thick, patted dry
• 1 cup whole strawberries (about 5 ounces), diced
• ¼ cup finely chopped red onion
• 3 – 4 tablespoons chopped fresh mint leaves
• 1 – 2 teaspoons sugar
• Pinch crushed red pepper flakes
• 1 lemon

Directions

1. Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack for about 2 minutes. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool before chopping.
2. Meanwhile, in a medium bowl, stir together the strawberries, onion, mint, sugar and red pepper. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
3. Sprinkle both sides of the chicken with the seasoning blend and salt.
4. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates.
5. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.

Nutrition per serving (serves 4): 191 calories, 3 g fat, 66 mg cholesterol, 223 mg sodium, 14 g carbohydrates, 10 g total sugars, 27 g protein

Recipe courtesy of the American Heart Association.

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