Categories: Poultry- Chicken

Ingredients

• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 1 Tbsp. brown sugar
• 1 Tbsp. olive oil
• 1 tsp. grated fresh ginger
• 6 skinned ad boned chicken breast halves
• Mustard Sauce:
• 1/2 cup Dijon mustard
• 2 Tbsp. light brown sugar
• 2 Tbsp. pineapple juice
• 1/8 to 1/4 tsp. ground red pepper
• 3 Tbsp. macadamia nuts, chopped
• Mango Salsa:
• 2 ripe mangoes (about 1 lb.), peeled and diced*
• 1 medium-size red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 3 Tbsp. chopped fresh cilantro
• 2 Tbsp. chopped fresh mint
• 1 small red onion, chopped
• 2 Tbsp. honey
• 1 Tbsp. fresh lime juice
• 1/4 tsp. ground red pepper
• 1/4 tsp. salt

Directions

1. Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.
2. Remove chicken from marinade; discarding marinade.
3. Grill, covered with lid, over medium-high heat (350 to 400 degrees) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts. Serve with Mango Salsa.

4. Mustard Sauce:

5. Stir together all ingredients; cover and chill up to 8 hours, if desired.

6. Mango Salsa:

7. Stir together all ingredients; cover and chill at least 2 hours.
8. • Use 1 (26 oz.) jar refrigerated mango slices instead of fresh if desired.

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