Grilled Chicken with Mango-Pineapple Salsa
Suggested serving with Chateau Faire Le Pont's Viognier

Notes:
This dish pairs really well with Chateau Faire Le Pont Winery's Viognier, which has fresh tropical fruit and citrus aromas and flavors with hints of cinnamon and all-spice. Enticing honey, white peach, orange blossom and melon turns to apricot and fig on the long delicious finish. Cheers! Jan Lutz - Executive Director

Salsa:
2/3 Cup diced peeled ripe mango (1 medium)
2/3 Cup diced fresh pineapple
2 Tablespoons minced red onion
1 Tablespoon minced seeded jalapeno pepper
1 1/2 Teaspoons chopped fresh cilantro
1 1/2 Teaspoons fresh lime juice
1/8 Teaspoons salt
1/8 Teaspoons fresh ground pepper

Chicken:
4 Skinless, Boneless chicken breast halves
1/4 Cup pineapple juice
3 Tablespoons chopped fresh cilantro
3 Tablespoons low-sodium soy sauce
2 Tablespoons honey
1 Teaspoon lime juice
dash of crush red peppers

1. To prepare salsa, combine first 8 ingredients.Cover; refrigerate for 30 minutes.

2. To prepare chicken, combine pineapple juice and next 5 ingredients (through red pepper) in a zip lock bag. Add chicken to bag;seal. Marinate in refrigerator 30 minutes.

3. Prepare grill

4. Remove chicken from bag, reserving marinade. Place chicken on a grill rackcoated with cooking spray; grill 3 minutes per side or until done.

5. Place reserved marinade in a small saucepan; bring toboil. Reduce heat, and cook until reduced to 1/4 cup. Drizzle over chicken. Serve salsa with chicken. Yield: 4 servings (1 chicken breast half, 1 Tablespoon sauce, and 1/4 cup salsa). Calories: 222

I've baked this chicken in the oven for 35 minutes at 350 degrees, or until chicken temperature reaches 165 degrees. For a time-saver, you can substitute Costco's Mango-Peachsalsa.