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

olive oil

2 tsp, divided

table salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz pieces


2 cup(s), diced


1 cup(s), diced

uncooked red onion(s)

¼ cup(s), minced


2 Tbsp, or basil, minced

jalapeño pepper(s)

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


Test your 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 - their oils can irritate sensitive skin and eyes.

A happier, healthier you starts here