Minutes Prep time: 30
Minutes Total time: 150
Servings: 6
Difficulty: easy
1/4 cup Hunt's® Tomato Ketchup
1/4 cup Worcestershire sauce
1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons La Choy® Lite Soy Sauce
2 cloves garlic, finely chopped
6 boneless skinless chicken breast halves
PAM® Grilling Spray
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 cup finely chopped fresh pineapple, mango or papaya (or combination)
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 90 mg | 30% |
| Total Fat | 4 g | 6% |
| Iron | 2 mg | 10% |
| Calories | 225 kcal | 11% |
| Sodium | 267 mg | 11% |
| Protein | 34 g | 67% |
| Saturated Fat | 1 g | 6% |
| Sugars | 8 g | 1% |
| Vitamin C | 21 mg | 35% |
Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside. Remove chicken from bag; discard marinade.
Grill chicken about 10 minutes or until no longer pink in centers (165°F), turning once. Serve chicken with salsa.
Chicken may be cooked in large nonstick skillet. Spray cold skillet with cooking spray. Heat over medium heat. Add chicken; cook about 8 minutes or until no longer pink in centers (165°F), turning once.
Grilled Marinated Chicken with Tomato-Fruit Salsa
