Arlington Produce Co-Op
Teriyaki Grilled Chicken with Mango Salsa
4-6 boneless skinless chicken breasts
Season chicken with lots of black pepper, salt, paprika, cayenne pepper, garlic powder, cumin, and chili powder
Mango Pineapple Salsa
1 1/2 c. fresh or canned pineapple chunks
1 mango, skin removed, seed removed and diced
1/2 red bell pepper, diced small
1/4 c. red or white onion, diced small
1/4 c. cilantro, chopped
1/2 jalapeno pepper, seeded and diced (or leave seeds in for more spice)
Juice of one lime
Pinch of salt
Teriyaki Sauce:
1 c. fresh or canned pineapple juice (juice from pineapple can is fine)
1/2 c. soy sauce
1 T. ginger, minced (or ginger powder)
1/3 c. brown sugar
2 garlic cloves, minced
1 T. apple cider vinegar
1/2 t. sesame oil
1 T. cornstarch
1 T. cold water
For the salsa, cut up all of the ingredients and place in a bowl to marinade until the chicken is done. For the chicken, lay out on a plate or on the counter and sprinkle heavily with all of the seasonings listed. You want your chicken to be 'jerk' style--nice and dark and thick with seasonings. Once the chicken is seasoned on both sides, grill on the barbecue until cooked through and golden brown.
For the teriyaki sauce, combine all of the ingredients together and whisk until smooth. Once the sauce is combined, turn on the heat and begin to boil until sauce begins to thicken. Once the teriyaki sauce is thickened, set aside--about 5-10 minutes.
On a plate, place your grilled chicken. Spoon a good amount of pineapple salsa over the chicken. Drizzle with the teriyaki sauce and serve. (If you are making this meal ahead, you can marinate the chicken in some of the teriyaki sauce and then season and grill as I mentioned above--either way it will be tasty!)
4-6 boneless skinless chicken breasts
Season chicken with lots of black pepper, salt, paprika, cayenne pepper, garlic powder, cumin, and chili powder
Mango Pineapple Salsa
1 1/2 c. fresh or canned pineapple chunks
1 mango, skin removed, seed removed and diced
1/2 red bell pepper, diced small
1/4 c. red or white onion, diced small
1/4 c. cilantro, chopped
1/2 jalapeno pepper, seeded and diced (or leave seeds in for more spice)
Juice of one lime
Pinch of salt
Teriyaki Sauce:
1 c. fresh or canned pineapple juice (juice from pineapple can is fine)
1/2 c. soy sauce
1 T. ginger, minced (or ginger powder)
1/3 c. brown sugar
2 garlic cloves, minced
1 T. apple cider vinegar
1/2 t. sesame oil
1 T. cornstarch
1 T. cold water
For the salsa, cut up all of the ingredients and place in a bowl to marinade until the chicken is done. For the chicken, lay out on a plate or on the counter and sprinkle heavily with all of the seasonings listed. You want your chicken to be 'jerk' style--nice and dark and thick with seasonings. Once the chicken is seasoned on both sides, grill on the barbecue until cooked through and golden brown.
For the teriyaki sauce, combine all of the ingredients together and whisk until smooth. Once the sauce is combined, turn on the heat and begin to boil until sauce begins to thicken. Once the teriyaki sauce is thickened, set aside--about 5-10 minutes.
On a plate, place your grilled chicken. Spoon a good amount of pineapple salsa over the chicken. Drizzle with the teriyaki sauce and serve. (If you are making this meal ahead, you can marinate the chicken in some of the teriyaki sauce and then season and grill as I mentioned above--either way it will be tasty!)
