- Total Fat3 g
- Cholesterol90 mg
- Sodium260 mg
- Total Carbohydrate24 g
- Protein34 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 mango, peeled and diced in small cubes
1 can pineapple chunks, 8-oz. (including juice)
1 teaspoon jalapeno pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 teaspoon fresh cilantro, chopped
1 teaspoon lime juice
- Prepare mango salsa by combining: fresh mango, canned chunk pineapple (including juice), jalapeno pepper, red pepper, red onion, cilantro and lime juice in large bowl. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.
- Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F).
- Plate each chicken breast and top with mango salsa.