Grilled Chicken with Mango-Pineapple Salsa

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.5 teaspoons cilantro leaves fresh chopped
• 3 tablespoons cilantro leaves fresh chopped
• 2 tablespoons honey 
• 1 tablespoon jalapeno minced seeded
• 1 teaspoon juice of lime fresh
• 1.5 teaspoons juice of lime fresh
• 3 tablespoons soya sauce low-sodium
• 0.7 cup mangos diced ripe peeled (1 medium)
• 1 Dash pepper red crushed
• 0.7 cup pineapple fresh diced
• 0.3 cup pineapple juice 
• 2 tablespoons onion red minced
• 0.1 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan
• plastic wrap
• grill
• ziploc bags
• meat tenderizer

Directions

1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag.
4. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
5. Prepare grill.
6. Remove chicken from bag, reserving marinade.
7. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
8. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes).
9. Drizzle over chicken.
10. Serve salsa with chicken.