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Grilled Chicken with pineapple salsa

6 boneless skinless chicken breasts


2 cloves garlic-minced

1 tablespoon grated fresh ginger

1 teaspoon black pepper

1/2 cup soy sauce

1/4 cup sesame oil

1/4 cup honey

1/4 cup vegetable oil

1/2 cup reserved pineapple juice (this will be from a can of pineapple used in the salsa)

Place chicken in a zip lock bag, combine all marinade ingredients, pour over chicken, coating well. Marinate in refrigerator 4 hours.


1 20 oz can pineapple tidbits, drained, reserving juice

1/4 cup red onion, finely chopped

1/2 cup fresh cilantro, finely chopped

1 teaspoon fresh lime juice

2 teaspoons cumin

Combine in a small bowl and refrigerate.

Heat grill to medium-high. Drain chicken. Pour marinade into a small sauce pan. Bring marinade to a boil and boil for 2 minutes.

Grill chicken, covered, about 6 minutes. Brush with marinade. Turn and grill about 8 minutes, basting frequently. (check internal temp of chicken, it should be 165 degrees in the thickest part)

Serve with generous portions of salsa.


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