2slices fresh pineapple, each 1/2-inch thick, patted dry
1cup whole strawberries (about 5 ounces), diced
1/4cup finely chopped red onion
3 to 4tablespoons chopped fresh mint leaves
1 to 2teaspoon sugar
1/8teaspoon crushed red pepper flakes
4-- boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
2teaspoons salt-free steak seasoning blend
Preheat the grill to medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.
Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.