Caribbean Chicken With Fresh Pineapple Salsa

Ingrédients

6 chicken breasts, boneless, skinless

1 tsp Worcestershire sauce

6 tbsp lemon juice

1 garlic clove, minced

1/4 cup red wine vinegar

1/2 tsp salt

1/2 tsp olive oil

Fresh ground pepper to taste

2 tbsp soy sauce

Pineapple Salsa:

3 cups fresh pineapple, cubed

1/4 cup green onion, chopped

1/2 cup red bell pepper, chopped

1/4 cup flaked coconut

2 tbsp fresh cilantro

Instructions

Place chicken breasts in a 9 by 13 in. glass dish. Set aside. In a small non-aluminum bowl, mix together lemon juice, vinegar, and oil. Pour over chicken. Marinate for 30 minutes. Cook chicken on a hot grill until no longer pink, approximately 6-7 minutes on each side. Remove from grill and top with pineapple salsa.

For pineapple salsa: in a food processor, pulse together red and green peppers, green onion, and cilantro until finely chopped. Add pineapple and coconut, and process until all ingredients are well blended. Do not over process. Pour on chicken or top with salsa.