Dolce Mangia
Sweet Eats
Grilled Chicken with Black Bean Mango-Pineapple Salsa - GF
1-1 1/2 lbs boneless, skinless chicken breasts
 
Marinade:
1/4 c plus 2 T olive oil
1/4 c white wine vinegar
1 1/2 T grated fresh ginger
1 1/2 T Dijon mustard
1 1/2 t ground coriander
1 1/2 t cumin
Black pepper
 
Salsa:
2 ripe mangoes, peeled, pitted and cut into 1/2" pieces
15 oz can black beans, rinsed
1 c fresh chopped pineapple (1/2" pieces)
1/2 c finely diced red onions
1/4 c chopped cilantro
3 T fresh lime juice
2 t minced garlic
1/2 jalapeno, minced
Dried red pepper flakes (to taste)
Salt
 
Marinade:
Whisk marinade ingredients and place all but 2 T in a gallon plastic bag. Add chicken to bag. Refrigerate 1-2 hours.
 
Salsa:
Mix salsa ingredients in a bowl and refrigerate till ready to serve.
 
Cook chicken on grill, basting with set aside marinade. This should take 10-12 minutes. Serve with salsa.*
 
*I also make coconut rice to go with this dish.

Time: 1 hour   Serves: 4

This recipe rocks! It is fresh and filling. This recipe came from Celebrate the Rain by the Junior League of Seattle (2004). It is by far the best Junior League cookbook I have ever seen.

Home
About Dolce Mangia
Accoutrements
Appetizers
Breakfast
Cakes
Casseroles
Cookies
Chilis, Soups & Stews
International Flair
Meat and Seafood
Miscellaneous
Other Sweet Eats
Sides