Hawaiian Chicken with Pineapple Salsa

Recipe from Cooking Light Super Fresh & Simple Meals

1/4 C Pineapple Juice

2 T Ketchup

2 T lower sodium soy sauce

1 1/2 tsp Minced, peeled ginger

2 cloves garlic, minced

4 (6 oz) boneless, skinless chicken breast halves

3/4 tsp salt

1/4 tsp black pepper

2 C hot cooked long-grain white rice

1/4 C fresh cilantro

SALSA:

1 red bell pepper; halved lengthwise.

sliced pineapple

1/2 red onion, chopped

Directions:

1. Combine 1st 5 ingredients. Reserve 1/4 C marinade. Place remaining marinade in a zip lock plastic bag. Add chicken to bag. Seal. Chill for 4 hours.

2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Remove chicken from bag. Discard marinade in bag. Sprinkle chicken with 1/2 tsp salt and pepper. Add chicken to pan. Baste with 2T reserved marinade. Cook 6 minutes. Turn chicken over. Baste with 2T reserved marinade. Cook 6 mins (*or until done; until temp reaches 160 degrees).

3. Add pineapple slices & bell pepper halves to grill pan. Cook until browned. Dice. Add chopped red onion.

4. Combine rice, 1/4 tsp salt and cilantro.

5. Serve!

Yields 4-6 servings