Author Notes
This recipe is a family favorite in my home. I must be honest...I didn't make it up. I got it off of the Hunt's website: http://www.hunts.com/recipes The recipe is light and fresh for summer! —Julie
Ingredients
- Marinade
-
1/4 cup
Hunt's Tomato Ketchup
-
1/4 cup
Worcestershire sauce
-
1/4 cup
white wine vinegar
-
1/4 cup
honey
-
2 tablespoons
light soy sauce
-
2
cloves finely chopped garlic
-
6
boneless skinless chicken breast halves
- Salsa
-
14.5 ounces
Hunt's Petite Diced Tomatoes, drained
-
1 cup
finely chopped fresh pineapple, mango or papaya (or combination)
-
1 cup
finely chopped red onion
-
1 tablespoon
chopped fresh cilantro
Directions
-
Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
-
Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.
-
Remove chicken from bag; discard marinade.
-
Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.
-
Grill chicken about 10 minutes or until no longer pink in center (165°F), turning once. Serve chicken with salsa.
See what other Food52ers are saying.