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.