Grilled Chicken with Strawberry Chili Salsa

Total Time
43 min
35 min
8 min
The addition of jalapeno to fruit salsa adds wonderful heat. Leave in more or less jalapeno seeds depending on your threshold.


fresh lime(s)

1 medium

minced garlic

2 tsp, (10 ml)

olive oil

2 tsp, (10 ml)

table salt

½ tsp, (2 ml)

black pepper

¼ pinch, (1 ml)

uncooked boneless skinless chicken breast(s)

1 pound(s), (115 g [4 oz] each breast)


1 cup(s), 1.25-cm (1/2-in) freshly diced

uncooked red onion(s)

¼ cup(s), chopped, (60 ml)


2 Tbsp, (30 ml)

jalapeño pepper(s)

2 tsp, (10 ml)


1 tsp, (5 ml)


2 cup(s), raw


  1. Preheat grill (or grill pan) to medium-high.
  2. Zest lime; set aside. Juice lime; set aside.
  3. In a medium bowl, combine 15 ml (1 Tbsp) lime juice, garlic,2 ml (1/2 tsp) oil, salt and pepper. Add chicken to bowl; turn to coat both sides and set aside.
  4. In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, sugar, remaining lime juice, remaining 7 ml (1 1/2 tsp)oil and reserved lime zest; set aside.
  5. Off heat, lightly coat a grill rack with cooking spray. Grill chicken, flipping once, until an instant read thermometer inserted in thickest part of meat registers 75°C (165°F), 3 to 4 minutes per side. Serve chicken with salsa spooned over top.
  6. Serving size: 1 chicken breast and 75 ml (2/3 cup) salsa


Test jalapeno to make sure it has heat. Some chilies are totally mild with no heat. If it’s a hot chili and you don’t want too much heat, remove the seeds. Just make sure not to touch the seeds with your bare hands.

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