Island Chicken with Fruit Salsa


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A truly 'fruiticious' and spicy grilled or baked chicken, wonderful for summer deck parties or island dreaming in December.

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  • 2 (15 oz.) cans pineapple tidbits, drained with juice reserved
  • 2 mangos - peeled, seeded and diced
  • 2 green chile peppers, diced
  • 1/3 C. chopped fresh cilantro
  • 1/2 C. fresh lime juice
  • 1/2 C. fresh orange juice
  • 1/4 C. dark rum
  • 1/2 clove garlic, minced
  • 8 skinless, boneless chicken breasts

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For Marinade/Salsa: Combine the pineapple, pineapple juice, mangos/papayas, peppers, cilantro, lime juice and pulp, orange juice, rum/tequila and garlic. Let stand for one hour before adding chicken. Reserve enough salsa (sans juice) for topping. Marinate the chicken breast halves in the marinade/salsa mixture for 2 to 6 hours. Preheat oven to 325 degrees and bake chicken for 30 minutes (or, for best results, grill).

Yield: 8 Servings.

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