Salsa
2 slices fresh pineapple, each 1/2 inch thick, patted dry           
1 cup whole strawberries (about 5 ounces), diced                      
1/4 cup finely chopped red onion                                                      
3 to 4 tablespoons chopped fresh mint leaves                               
1 to 2 teaspoons sugar                                                                       
1/8 teaspoon crushed red pepper flakes                                          
1 medium lemon                                                                                  

Chicken                                                                                                
4 boneless, skinless chicken breast                                                     
2 teaspoons salt-free steak seasoning blend                                   
1/4 teaspoon salt                                                                                       
1 teaspoon canola or corn oil                                                                

Making
1. Preheat the grill on medium high. Brush a grill pan or grill rack with the teaspoon of 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.
2. 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.
3. 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.