Grilled Chicken w/ Mango Salsa

6 boneless, skinless chicken breasts (cut in half lengthwise if too thick)
1/3 cup teriyaki sauce
1/3 cup pineapple juice
1/3 cup honey
4 cloves garlic, minced
1 T. olive oil
black pepper
1 mango, chopped
1 avocado, chopped
1 tomato, chopped
½ cup crushed pineapple
2-3 green onions, chopped
½ cup cilantro, chopped
1-2 jalapeno peppers, chopped
juice of 1 lime
2 T. rosemary, chopped (optional)

Combine teriyaki sauce, pineapple juice, honey, garlic, olive oil and black pepper in a bowl. Keep refrigerated ¼ cup of marinade for basting. Marinate chicken in remaining marinade for 6 hours or overnight. Combine mango salsa ingredients, adding avocado just before serving. Mix well. Remove chicken from marinade and grill to desired doneness, turning once and basting with reserved marinade. Top with fresh salsa.
Serves 6
Dinner variation: slice chicken when hot, cover with salsa and wrap in a tortilla. (1 ½ lbs. of sirloin steak can also be substituted for chicken – slice thin and serve in a wrap with cheese and sour cream.)