Photo of Grilled chicken with strawberry chili salsa by WW

Grilled chicken with strawberry chili salsa

Points® value
Total Time
43 min
35 min
8 min
The addition of jalapeño to fruit salsa adds wonderful heat. Leave in more or less jalapeño seeds depending on your threshold. Test your jalapeño 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 - their oils can irritate sensitive skin and eyes. You can make the salsa ahead. It also goes well with fish or steak. Serve this dish with a side salad.



1 medium

Jarred minced garlic

2 tsp

Olive oil

2 tsp, divided

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked skinless, boneless chicken breast

1 pound(s), four 4 oz pieces


2 cup(s), diced


1 cup(s), diced

Red onion

¼ cup(s), minced


2 Tbsp, or basil, minced

Jalapeño pepper

2 tsp, minced (with seeds)


1 tsp

Cooking spray

2 spray(s)


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