My taste buds tend to gravitate towards anything sweet, tangy and bright and this recipe from The Whole Cook hit all of my favorite flavors!
Summer time mandates that tropical flavors are to be brought to light and outdoor foods are a MUST. I absolutely love grilled chicken–I actually prefer it over any other grilled meat. And topping it with this tropical salsa hit the nail on the head.
The key to this recipe is to make sure you allow time for the salsa flavors to meld together in the refrigerator before topping your chicken with it. So make sure you make it ahead of time to give it the necessary time to become the gorgeous salsa it is!
Tropical Salsa Grilled Chicken
Ingredients for the salsa:
- 1/2 C diced pineapple
- 1/2 C diced oranges
- 1/2 Jalapeno, cored and diced
- 2 TBSP chopped cilantro
- 1/2 TBSP coconut aminos
Ingredients for the chicken marinade:
- 1/2 cup coconut aminos, original
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
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Slice chicken breasts horizontally so you have 8 chicken cutlets. This makes your chicken thin so they’ll cook faster and absorb even more marinade.
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Add chicken cutlets and all marinade ingredients to a large ziploc bag. Remove excess air from the bag and seal closed. Let chicken marinade for a minimum of 30 minutes.
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While chicken is marinading combine all Tropical Salsa ingredients together in a bowl and stir.
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Place your marinated chicken on the grill. Grill for 5-7 minutes, flip, grill other side for 5-7 minutes or until chicken is cooked through. Cooking time varies depending on the thickness of your chicken.
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Remove chicken from grill and plate. Top with Tropical Salsa. Serve!
