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Chicken with Black Bean Salsa

1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, drained
1 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
RUB:
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt

Printed from tasteofhome.com Jul 25, 2008

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Chicken with Black Bean Salsa cont.

1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)

For salsa, in a large bowl, combine the first eight ingredients;
refrigerate until serving. Combine the brown sugar, pepper sauce,
garlic powder, salt and pepper; rub over both sides of chicken. If
grilling the chicken, coat grill rack with cooking spray before
starting the grill. Grill chicken, covered, over medium heat or broil
4 in. from the heat for 4-7 minutes on each side or until juices run
clear. Serve with salsa.

Yield: 4 servings.