Preparation Steps

• In a small bowl, whisk together soy sauce, orange juice, honey, olive oil, minced garlic, grated ginger, and red pepper flakes to create the marinade.
• Place the chicken breasts in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
• While the chicken is marinating, combine the pineapple chunks, mango cubes, chopped red onion, and bell pepper in a separate bowl. Add the remaining half of the marinade to the fruit and vegetable mixture and toss to coat.
• Preheat your grill to medium-high heat. If using a grill basket, lightly oil it.
• Remove chicken from marinade and discard the marinade. Grill the chicken for about 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
• While the chicken is grilling, you can grill the fruit and vegetable mixture for about 5-7 minutes, until slightly tender and caramelized. Alternatively, you can serve it fresh.
• Once cooked, let the chicken rest for a few minutes before slicing. Serve the sliced chicken topped with the grilled mango and pineapple salsa.