Marinade:
3-4 chicken breasts
1/3 c. teriyaki sauce
1/3 c. pineapple juice
1/3 c. honey
4 cloves garlic, minced
2 T. olive oil
black pepper to taste
(Keep 1/3 c. for basting)
Salsa:
1 avocado, diced
1 mango, diced
1 tomato, diced (squish out seeds)
5 green onions, chopped
½ c. cilantro leaves, cut with kitchen shears
1-2 jalapeno peppers, finely diced (put sandwich bag over hand to take seeds out)
juice of 1 lime
Marinate meat for approximately 6 hours. Grill meat, while basting with extra sauce. Make salsa right before serving. Serve meat with salsa on top.
Note: Leftovers are excellent on salad with Brianna’s Poppyseed salad dressing.
4 comments:
That sounds delicious! What sides do you serve with it?
This is a pretty versatile dish. We have served it on rice with a side of veggies, in a salad, or in a quesadilla with the salsa on top. You could also serve it over nachos with a side of refried beans and Spanish rice.
Oh yum. Thanks for posting it! This will more than likely show up on our menu for next week. :)
Also really good with peaches instead of mangos. I actually like it better. Hmmm.
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