Yogurt Grilled Chicken with Pineapple Roasted Red Pepper Salsa

I have been wanting to make a pineapple salsa for a while now and I, for some reason, thought Chris disliked pineapple, so I put it off.  The other day I just flat out told him, I'm making this dish and that's that, you can leave the salsa off the chicken.  He looked at me with this odd look and said "I think the dish sounds awesome".  Well, I guess I was wrong and I'm glad I was.  Other then the fact that the roasted red pepper juice turned the pineapple a dull shade of "blah"...this meal was incredibly good!  I'm a firm believer in the fact that yogurt and mayonnaise are the best things to marinate chicken in.  They seem to give it this rich, moist flavor that I love love love!  The salsa added this wonderful peppery, sweet flavor to the dish.  Not much else to say other then ... this is a must try!!

Yogurt Grilled Chicken with Pineapple Roasted Red Pepper Salsa
Adapted from Dan Smith and Steve McDonagh, Food Network
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup plain Greek yogurt
1 Tablespoon olive oil
1 clove garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
1 Tablespoon lemon juice
1/4 teaspoon each salt and pepper
For the Pineapple Salsa:
1 8oz can crushed pineapple
2 jarred roasted red peppers, diced
2 Tablespoons fresh parsley, chopped
1 teaspoon hot sauce (I used Arizona Gunslinger Habanero Pepper Sauce)
pinch of salt

Directions:

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for at least 1 hour. 

Meanwhile, mix all ingredients for the salsa in a small bowl until well combined.  Set aside.

Preheat grill to medium.  Remove chicken from bowl and discard the marinade.  Oil the grill grates or spray with non stick spray.  Place chicken on the grill and cook 5-8 minutes on each side or until chicken is cooked through.  Remove chicken from grill.  Serve with pineapple salsa.  Enjoy!

(By the way, you can also bake the chicken at 400 degrees for about 15-20 minutes.  Or, place in cast iron skillet with some oil and cook 5-8 minutes or until chicken is no longer pink in the middle.)