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Grilled Chicken and Pineapple Salsa

Source: Schawn's

4 Schwan's® Unbreaded Chicken Breast Filets (#502), thawed
Salt and pepper to taste

Salsa:
1/2 cup diced fresh pineapple
10 cherry tomatoes cut into quarters
2 Tablespoons chopped red onion
1 Tablespoon seeded, finely chopped fresh jalapeño pepper
1 Tablespoon rice wine vinegar
1 Tablespoon extra-virgin olive oil
1 teaspoon chopped fresh cilantro
1/2 teaspoon salt

Salsa:
In a small bowl, mix together salsa ingredients. Cover and refrigerate 30 minutes until ready to use. Salsa may be prepared and refrigerated up to 24 hours in advance.

Grilled Chicken:
Season thawed chicken breasts with salt and pepper. Place chicken on an oiled cooking grate. Grill directly over medium heat until cooked through; approximately 5 minutes on each side or until internal temperature reaches 170°F.

Top grilled chicken with pineapple salsa and serve warm.