Grilled Chicken Breasts with Tropical Salsa

I found this recipe in Women's Health magazine and decided it looked like a great summertime recipe. We really liked it. My only complaint was the salsa made SO much. It made way more than 4 servings. Next time, i will half the salsa recipe, but I am listing the full thing on here. I believe it could easily be enough for 6 servings (you'd just have to cook more chicken).

for the chicken:

1/2 cup light coconut milk

juice and zest of 1 lime

2 Tbsp chopped cilantro

(it called for 2 Tbsp mint, but I omitted that)

boneless, skinless chicken breasts

1/4 tsp salt

1/4 tsp pepper

for the salsa:

1/2 pineapple, cored and sliced into rings

1 large red bell pepper, diced

1 small avocado, diced

1/3 cup diced red onion

1/4 cup chopped scallions

2 Tbsp chopped cilantro

(same thing with the mint here)

juice an zest of 1 lime

2 tsp minced jalapeño pepper

1/4 tsp salt

1/4 tsp pepper

Combine coconut milk, lime juice and zest, cilantro (and mint, if using) in a shallow dish and add chicken breasts. Cover and marinate in refrigerator for 30 minutes.

Spray cooking spray on grill and heat to medium-high heat. Grill pineapple until marks form, 3-4 minutes per side. Remove from grill and cool. Remove chicken from marinade and shake off excess herbs. Sprinkle with salt and pepper then grill until chicken is cooked through.

While chicken is grilling, chop pineapple and toss in a medium sized bowl with remaining salsa ingredients. Serve chicken with rice and a mound of salsa on each piece of chicken.