Grilled Chicken with Strawberry and Pineapple Salsa

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 4 oz each), all visible fat discarded
• 2 tsp salt-free steak seasoning blend
• 1/4 tsp salt

For the salsa:

• 1 tsp canola or corn oil
• 2 slices fresh pineapple, each 1/2-inch thick, patted dry
• 1 cup whole strawberries (about 5 oz), diced
• 1/4 cup finely chopped red onion
• 3-4 Tbsp chopped fresh mint leaves
• 1-2 tsp sugar
• 1/8 tsp crushed red pepper flakes
• 1 medium lemon

Directions

Start by grilling pineapple to caramelize its natural sugars. Add diced strawberries, fresh mint, freshly grated lemon zest and a hit of red pepper flakes to create a lively salsa combo for grilled chicken.

Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.

Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 tsp lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.

Sprinkle both sides of the chicken with the seasoning blend and salt.

Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates.

Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.