Teriyaki Grilled Chicken With Pineapple-Basil Salsa
- 1 lb of boneless skinless chicken breast tenders
- 1 cup low sodium soy sauce
- 1 tablespoon of grated gingerroot
- 3 garlic cloves, mashed and minced
- 2 limes, juice and zest of, divided
- 1/2 cup honey
- 1 tablespoon sesame oil
- 1 cup diced pineapple, in plastic boxes
- 1 jalapeno, seeded and halved
- 1/4 small onion
- 6 leaves fresh basil
- salt, to taste
- Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.
chicken breast tenders, soy sauce, gingerroot, garlic, zest of, honey, sesame oil, pineapple, jalapeno, onion, fresh basil, salt
Taken from www.food.com/recipe/teriyaki-grilled-chicken-with-pineapple-basil-salsa-296252 (may not work)