Every once in awhile no matter what the weather is we need a little taste of the tropics. Here's a good go-to mango salsa recipe:
Whip up this mango pineapple salsa recipe to serve it with grilled chicken, fish, tacos or great for a snack with tortilla chips.
*** Prep time does not include marinating the wings for 4 hours to overnight ****
Combine soy sauce, balsamic, pepper, olive oil, soda from can and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium heat.
Remove the chicken wings from the marinade and pat dry.
Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
Preheat grill to medium-high heat (350° to 400°).
Grill pineapple and onion 5 minutes or until well-marked but not cooked through.
Chop and place in a large bowl.
Whisk together the Chipotle Infused Olive Oil and Mango White Balsamic Vinegar.
Toss in mangoes, pineapple, and remaining ingredients. Cover and chill.
Can be refrigerated up to 3 days.
Ingredients
Directions
Combine soy sauce, balsamic, pepper, olive oil, soda from can and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium heat.
Remove the chicken wings from the marinade and pat dry.
Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
Preheat grill to medium-high heat (350° to 400°).
Grill pineapple and onion 5 minutes or until well-marked but not cooked through.
Chop and place in a large bowl.
Whisk together the Chipotle Infused Olive Oil and Mango White Balsamic Vinegar.
Toss in mangoes, pineapple, and remaining ingredients. Cover and chill.
Can be refrigerated up to 3 days.
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