• 1 Can (8oz) pineapple tidbits or chunks
  • 2 Tablespoons soy sauce
  • 1/2 Tsp. sesame oil
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries
  • 1 Tbsp. balsamic vinegar
  • 1/2 Tsp. onion salt
  • 6 skinless, boneless chicken breasts (about 2 pounds)
  • 1 small avocado, pitted and diced
  • 1/2 - 1 jalapeno pepper, seeded and minced
  1. Place chicken in a shallow dish. Drain pineapple, reserving juice. Measure 2 tablespoons juice into a medium bowl and set aside. Pour remaining pineapple juice, soy sauce and sesame oil over chicken. Turn chicken to coat evenly. Cover and refrigerate 20 minutes.
  2. Hull strawberries and cut into 3/4-inch cubes. Add strawberries, pineapple, avocado, jalapeño to taste, balsamic vinegar and onion salt to reserved pineapple juice in bowl. Stir gently to combine. Let stand for flavors to blend while grilling chicken.
  3. Remove chicken from marinade and discard marinade. Grill or broil until cooked through, about 6 to 7 minutes per side, (internal temperature should reach 165Fº). Serve chicken with strawberry avocado salsa.
Variation
  1. Substitute 1 1/2 pounds halibut steaks for chicken breasts.
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Calories 18
Total Fat 0.81 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 31 mg
Total Carbohydrates 2.73 g
Dietary Fiber 0.73 g
Protein 0.24 g