Herb-Rubbed Chicken with Tropical Salsa

2 t oregano
1 t thyme
1 t sea salt
1/2 sugar
1/8 t allspice
1/8 t cayenne pepper
4 chicken breasts


Tropical Salsa

1 large Mango, peeled, pitted, and cut into 1/2 inch chunks
1 small banana, cut into 1/2 inch chunks
1 can of Mandarin oranges, drained
1 small red bell pepper, trimmed, seeded, and finely chopped
2 green onions, thinly sliced
1/4 cup fresh lime juice
2 T honey

In a small bowl stir together the oregano, thyme, salt, sugar, allspice, and cayenne. Rub the mixture into the chicken, cover, and refrigerate for 30 minutes.

Meanwhile, in a large bowl, stir together the mango, banana, oranges, red pepper, green onions, lime juice, and honey, Cover and refrigerate.

Heat skillet, Grill chicken until cooked through, turning the chicken several times as it cooks, about 5 min per side. Transfer chicken to dinner plates and top with salsa.

I substituted the mandarin oranges for pineapple, just in case you wanted to add pineapple.