Salsa:
- 1/2 cup pineapple, diced
- 3 tablespoons red onion, chopped
- 1/4 small jalapeño pepper, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- No Salt Seasoning and Pepper, to taste
Chicken:
- 4 (5-ounce) skinless, boneless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 3 teaspoon fresh lime juice
- 1/4 teaspoon red pepper flakes
- 2 teaspoons olive oil
- No Salt Seasoning and Pepper, to taste
To make the salsa, combine all ingredients. Refrigerate for at least an hour for best flavor.
For the chicken, season chicken with no salt seasoning and pepper on each side. In a small bowl, combine the soy sauce, honey, lime juice and red pepper flakes. In a large skillet up to medium high heat, add the oil. Cook each chicken breast for 3-4 minutes on each side. Add half the soy sauce mixture to the pan. Baste sauce over chicken. Cook until chicken is cooked all the way through.
When plating, drizzle remaining soy sauce mixture over each piece of chicken. Serve with salsa.
Sponsor: Intermountain Medical Center Heart Institute
