YIELD: 6 servings
6 boneless skinless chicken breasts (about 2 lbs.)
1 can (8 oz.) pineapple tidbits or chunks, with juice
2 Tbsps. soy sauce
½ tsp. sesame oil
3 cups fresh strawberries
1 small avocado, pitted and diced
½ to 1 jalapeno pepper, seeded and minced
1 Tbsp. balsamic vinegar
½ tsp. onion salt
1. Place chicken in shallow dish. Drain pineapple, reserving juice. Measure 2 Tbsps. juice into a medium bowl and set aside. Pour remaining pineapple juice, soy sauce and sesame oil over chicken. Turn chicken to coat evenly. Cover and refrigerate 20 minutes.
2. Hull strawberries and cut into ¾” cubes. Add strawberries, pineapple, avocado, jalapeno to taste, balsamic vinegar and onion salt to reserved pineapple juice in bowl.
3. Remove chicken from marinade and discard marinade. Grill or broil until cooked through, about 6 to 7 minutes per side (internal temperature should reach 165°F). Serve chicken with strawberry avocado salsa.
Photo and recipe: Driscoll’s
