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Ginger Chicken with Pineapple Salsa




Source of Recipe


rick


Recipe Introduction


servings 6
points 7.5


List of Ingredients




6 boneless, skinless chicken breasts
1 1/2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup honey
1/4 cup vegetable oil
1/2 cup reserved pineapple juice
Salsa
1 (20 ounce) can DOLE® Pineapple Tidbits, drained, reserving juice
1/4 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon fresh lime juice

Recipe



Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.

Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.

Heat grill to medium-high.
Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
Serve with heaping portions of salsa.

Nutritional Information:

Calories: 320, Total Fat: 11g, Protein: 36 g, Carbohydrates: 16 g, Cholesterol: 82 mg, Sodium: 1332 mg