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Maui Chicken with Fresh Fruit Salsa
4 Servings
INGREDIENTS:
| ¼ cup |
Water |
| ¼ cup |
Soy Sauce |
| 12 oz. |
Pineapple Juice |
| ¾ cup |
Sugar (granulated) |
| 1/8 cup |
Lemon Juice |
| 4-6 breasts |
Chicken Breast |
SALSA:
| ¼ cup |
Pineapple (golden) |
| 2 tbsp. |
White Vinegar |
| ¼ cup |
Mango |
| ¼ cup |
Brown Sugar |
| ¼ cup |
Papaya |
| Pinch |
Ground Nutmeg |
| ¼ cup |
Red Onion |
| 1 ½ tsp. |
Lime Juice |
| ¼ cup |
Red Bell Peppers |
| 1/8 tsp. |
Black Pepper |
| ¼ cup |
Green Bell Peppers |
| 1/3 tsp. |
Jalapeno (finely diced w/ seeds) |
| 1 ½ tbsp. |
Cilantro |
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MARINADE INSTRUCTIONS:
- In a stainless mixing bowl, combine the first 5 ingredients.
- Whisk until sugar has dissolved.
- Pour marinade over chicken and swirl until all chicken breasts are covered.
- Refrigerate for 8 hours.
SALSA:
- Peel and seed pineapple, mango, papaya, then dice into ¼” cubes.
- Dice the red onion into ¼” cubes.
Seed and remove the ribs of the red and green bell peppers and dice into ¼” cubes.
- Chop the cilantro, dice the jalapeno and combine all fruit, vegetables, and herbs into bowl and set aside.
- In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
- Pour liquid over fruit and vegetables and toss until well combined.
- Set aside.
GRILLED CHICKEN:
- Remove breasts from marinade and grill approximately 4-5 minutes turning once and grilling other side 4-5 minutes
until center temperature reads 160°
- Serve chicken on plate topped with spoonful of fresh fruit salsa.
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