You are here: Home » Recipes » Grilled Chicken with Strawberry-Pineapple Salsa Grilled Chicken with Strawberry-Pineapple Salsa Recipe by American Heart Association Yield 4 servings Grilled pineapple and fresh strawberries combine with tangy lemon in this healthful salsa for low-fat grilled chicken. American Heart Association PrintEmail Ingredients 1 teaspoon canola or corn oilSalsa:2 slices fresh pineapple, each 1/2-inch thick, patted dry1 cup whole strawberries (about 5 ounces), diced1/4 cup finely chopped red onion3 to 4 tablespoons chopped fresh mint leaves1 to 2 teaspoon sugar1/8 teaspoon crushed red pepper flakes1 medium lemonChicken:4 -- boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded2 teaspoons salt-free steak seasoning blend1/4 teaspoon salt Instructions Preheat the grill to medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping. Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside. Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.