Teriyaki Grilled Chicken With Pineapple-Basil Salsa - cooking recipe

Ingredients

1 lb of boneless skinless chicken breast tenders
1 cup low sodium soy sauce
1 tablespoon of grated gingerroot
3 garlic cloves, mashed and minced
2 limes, juice and zest of, divided
1/2 cup honey
1 tablespoon sesame oil
1 cup diced pineapple, in plastic boxes
1 jalapeno, seeded and halved
1/4 small onion
6 leaves fresh basil
salt, to taste

Preparation

Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.