Grilled Chicken with Pineapple Salsa

4 Chicken Breast Halves, skinned and boned
Salt and Pepper
½ medium Red Bell Peppers
1 - 5 Jalapenos, chopped (you make the call)
1 cup Fresh Pineapple Cubes (or 1 Cup Crushed Pineapple in Juice
½ cup Green Onion, thinly sliced
2 tablespoon Fresh Cilantro, chopped
2 tablespoons Fresh Parsley, chopped
1 tablespoon Extra Virgin Olive Oil

Build a two zoned fire in your grill.
Pound the chicken breasts to flatten evenly.
Season lightly with salt and pepper.
Finely dice the red pepper.
In a medium bowl, stir together the pinepple with its juice, the jalapenos, the red pepper, the olive oil, the sliced green onions, and the chopped cilantro. Reserve a small amount of the onion greens and the cilantro for garnishing.
Season to taste with salt and pepper.
Grill the chicken for about 8 minutes, turning 2 or 3 times, until the chicken is nicely browned on the outside and white but still moist in the center.
Serve the chicken topped with a generous spoonful of pineapple salsa. Garnish with the remaining green onion slices and sprigs of cilantro
Yield: 4 Servings

Grilled Chicken with Pineapple Salsa is brought to you by Mark at the Weekend Grillers.

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