This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Coriander Chicken with Mango Salsa
Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce
Grilled Chicken Citrus Salad
Tangy Chicken Breasts
Chicken and Corn Chili
more »
Top Related Articles
The Story of Rum: The Styles of Rum
Perfect Fried Chicken
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Summer Fruit Desserts
Deboning a Chicken Breast
Deboning a Chicken Thigh
Homemade Salsa Secrets
Cutting Up a Whole Chicken
Soup Up Your Chicken Soup
Related Collections
Canned Pineapples
Fresh Peppers
300 Calories or Less per Serving - Chicken
Gourmet Poultry Main Dishes
Low-Fat Chicken Main Dishes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Island Chicken with Fruit Salsa

By: Terry Coonan

"A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!"

Rate/Review | Read Reviews (31)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
3 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
1/3 cup chopped fresh cilantro
1/2 cup freshly squeezed lime juice and pulp
1/2 cup fresh orange juice
1/4 cup dark rum
1/2 clove garlic, minced
8 skinless, boneless chicken breasts

Directions

In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
Preheat oven to 325 degrees F (165 degrees C).
Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.