Ingredients
The Chicken & Marinade:
4 boneless, skinless chicken breasts
cup teriyaki or soy sauce
2 tbsp honey or brown sugar
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
The Tropical Salsa:
1 cup fresh pineapple, diced
1 ripe mango, diced
sMall red onion, finely chopped
cup fresh cilantro, chopped
1 tbsp fresh lime juice
Salt and pepper, to taste
Instructions
Marinate the Chicken: In a medium bowl, whisk together the teriyaki sauce, honey, olive oil, minced garlic, and grated ginger. Place the chicken breasts into a resealable plastic bag, pour the marinade over them, and coat thoroughly. Refrigerate for at least 30 minutes (or up to 4 hours) to let the sweet and savory flavors infuse.
Make the Salsa: While the chicken marinates, combine the diced pineapple, mango, red onion, and chopped cilantro in a separate bowl. Drizzle with fresh lime juice and season lightly with salt and pepper. Toss gently to combine. Cover and refrigerate until ready to serve so the flavors can meld.
Grill to Perfection: Preheat your outdoor grill or an indoor grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for about 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C). The natural sugars will create beautiful, charred grill marks just like the ones visible
Slice and Serve: Transfer the chicken to a cutting board and let it rest for 5 minutes to lock in the juices. Slice the breasts crosswise into strips. Arrange the chicken on a dark platter, pour any remaining pan juices over it, and spoon a generous helping of the vibrant pineapple mango salsa right alongside it. Enjoy immediately
