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Ingredients
- 4 x boneless skinless chicken breast halves
- 1 c. teriyaki marinade plus
- 2 Tbsp. teriyaki marinade divided
- 1 can pineapple tidbits - (8 ounce) liquid removed
- 1/2 x red bell pepper finely minced
- 1/2 sm red onion finely minced
- 1 x jalapeno pepper finely minced
- 1 Tbsp. minced fresh cilantro
Directions
- In a large resealable plastic storage bag, combine chicken and 1 c. teriyaki marinade; mix well. Marinate in the refrigerator for 30 min, turning occasionally.
- Meanwhile, in a large bowl, combine pineapple, bell pepper, onion, jalapeno pepper, cilantro, and remaining 2 Tbsp. teriyaki marinade; mix well. Cover and chill.
- Preheat the grill to medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6 to 8 min per side, or possibly till cooked through and no pink remains. Serve the chicken topped with the salsa.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 33mg | 1% |
| Potassium 294mg | 8% |
| Total Carbs 26.16g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 21.53g | 14% |
| Protein 11.37g | 18% |
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