Grilled Chicken with Mango-Pineapple Salsa

Drizzle the grilled chicken breast halves with a sweet and spicy tropical salsa of fresh pineapple, mango, jalapeno pepper and cilantro. Serve with rice for easy one-course cooking.
To make salsa, mix the first 8 ingredients together. Cover; refrigerate for 30 minutes.To cook the chicken, place the halves of each chicken breast between 2 sheets of thick plastic wrap; mash to a 1/2-inch thickness using a meat grinder or small heavy skillet. Combine the pineapple juice and the following 5 ingredients (with the addition of red pepper) in a large zippered plastic bag. Put the chicken in a bag, close it. Marinate in the refrigerator for 30 minutes.Prepare the grill.Remove the chicken from the bag, reserving the marinade. Place the chicken on a grill rack greased with cooking spray; cook for 3 minutes on each side or until tender.Pour the remaining marinade into a small saucepan; bring to a boil. Reduce heat and cook until reduced to 1/4 cup (about 5 minutes). Pour over the chicken. Serve the salsa with the chicken.