Macadamia-Mango Chicken

• 1/2 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• 6 boneless skinless chicken breast halves
• 3 tablespoons macadamia nuts, chopped
• Mustard Sauce
• 1/2 cup Dijon mustard
• 2 tablespoons brown sugar
• 2 tablespoons pineapple juice
• 1/4 teaspoon cayenne pepper
• Mango Salsa
• 1 (26 ounce) jar refrigerated mangoes, slices diced (may use 1 lb. fresh mango, peeled and sliced)
• 1 medium red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped of fresh mint
• 1 small red onion, chopped
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1/4 teaspoon cayenne pepper
• salt

1. To make the Mustard Sauce: In a bowl, add the mustard sauce ingredients; stir to blend.
2. Chill for 8 hours.
3. To make the Mango Salsa: In a bowl, add all the mango salsa ingredients; stir to combine.
4. Chill for at least 2 hours.
5. To make the chicken: Add the soy sauce, garlic, brown sugar, olive oil, and fresh ginger to a heavy duty zip-lock plastic bag.
6. Add in the chicken; seal and shake gently to coat.
7. Chill for 1 hour, turning once.
8. Take chicken out of marinade and throw away the marinade.
9. Grill the chicken over medium-high heat, covered, for about 6 minutes on each side or until done.
10. Put chicken on individual plates; drizzle with mustard sauce and sprinkle with nuts.
11. Serve with Mango Salsa.

soy sauce, garlic, brown sugar, olive oil, ginger, chicken, nuts, mustard sauce, dijon mustard, brown sugar, pineapple juice, cayenne pepper, mango salsa, mangoes, red bell pepper, pepper, fresh cilantro, mint, red onion, honey, lime juice, cayenne pepper, salt

Taken from www.food.com/recipe/macadamia-mango-chicken-66954 (may not work)