Tropical Teriyaki Chicken with Mango Pineapple Salsa
Juicy grilled teriyaki chicken topped with a refreshing mango and pineapple salsa, combining the perfect balance of sweet and savory flavors. This tropical twist on a classic teriyaki dish will transport you to a sunny island paradise with every bite.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 ripe mango, diced
- 1 cup fresh pineapple, diced
- 1/4 red onion, finely chopped
- 1 jalapeño pepper, seeds removed and finely chopped
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
steps
- 1.
Preheat the grill to medium-high heat.
- 2.
In a shallow dish, marinate the chicken breasts in teriyaki sauce for 20 minutes.
- 3.
Meanwhile, in a medium bowl, combine the diced mango, pineapple, red onion, jalapeño pepper, lime juice, and cilantro to make the salsa. Season with salt and black pepper. Set aside.
- 4.
Heat the vegetable oil in a skillet over medium heat. Remove the chicken from the teriyaki marinade, allowing any excess sauce to drip off, and cook on the preheated grill for about 6-8 minutes per side, or until cooked through and nicely charred. Alternatively, cook the chicken on a stovetop grill pan.
- 5.
Remove the chicken from the grill and let it rest for a couple of minutes. Slice the chicken breasts diagonally into thin strips.
- 6.
Serve the grilled chicken topped with generous amounts of mango pineapple salsa. Enjoy with steamed white rice or a side of grilled vegetables.
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