Pineapple/Mango Salsa: My own recipe
1 fresh mango, diced
1 fresh pineapple, diced
2 medium tomatoes, diced
1/2 white onion, minced
1 yellow bell pepper, minced
1/8 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
Combine all ingredients and chill until ready to serve with chicken and rice.
Chicken:
The Hawaiian Chicken recipe was adapted from Cooking Light magazine. The recipe below is tripled from the original recipe and I added a few ingredients to make it tastier. 12 servings as is.
3/4 cup pineapple/orange juice6 tablespoons ketchup
6 tablespoons low-sodium soy sauce
4.5 teaspoons minced, peeled ginger
3 tablespoons minced garlic
12 skinless, boneless chicken breasts, halved
cooking spray
2.25 teaspoons salt
3/4 teaspoon pepper
Rice:
6 cups Jasmine rice
7 cups liquid (4 cups of water and 3 cups pineapple/orange juice)
1/2 cup fresh cilantro, chopped
Combine first 5 ingredients for chicken recipe. Reserve 3/4 cup marinade and refrigerate; place remaining marinade in a gallon-size Ziploc bag. Add chicken breasts to bag and seal. Chill 4 hours or overnight.
Prepare rice when 45 minutes before dinner remains. Combine 6 cups Jasmine rice with water and pineapple/orange juice (7 cups total liquid) in rice cooker.
Heat grill to medium-high heat. Coat grill with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt and pepper. Add chicken to grill; baste with reserved marinade. Cook 6 minutes. Turn chicken over; baste with reserved marinade. Cook another 6 minutes. Note: I made this on my indoor panini grill and it only took 6 minutes for the halved chicken breasts!
When rice is finished in cooker, combine with 1/2 teaspoon salt and stir in cilantro.
This was really yummy - loved the citrus salsa!
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