Ingredients:
1 tsp. canola or corn oil
Salsa
2 sliced pineapples, each 1/2 inch thick, patted dry
1 cup whole strawberries, diced
1/4 cup finely chopped red onion
3 Tbsp. chopped, fresh mint leaves
1 tsp. sugar
1/8 tsp. crushed red pepper flakes
1/2 medium lemon
Chicken
4 boneless, skinless chicken breasts halves (about 4 ounces each), all visible fat discarded
2 tsp. salt-free steak seasoning blend
1/4 tsp. salt
Directions:
1. Preheat the grill on medium. Brush your grill pan or grill rack with oil. Heat the grill pan or rack on the grill for about two minutes, or until hot. Grill the pineapple for two minutes on both sides. Transfer to a cutting board and let cool for about two minutes, before dicing.
2. In a medium bowl, stir the remaining salsa ingredients except the lemon. Grate one teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture.
3. Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for five minutes on each side, until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.
Enjoy!
