Coconut Grilled Chicken with Mango Salsa

In a medium bowl, combine the jalapenos, green onions, juice for 1 lime, 2 tablespoons coconut oil and salt and pepper. Place chicken in a shallow dish and cover with the coconut oil-jalapeno mixture. Cover and let sit in the refrigerator overnight, turning the chicken occasionally. Discard large chunks from dish and grill chicken over medium heat until meat is no longer pink, about 15-18 minutes.
In a medium bowl, combine mango, strawberries,cranberries, juice from 1/2 a lime, red onion, cilantro, red wine vinegar, 2 tablespoons coconut oil and salt and pepper. Spoon mango salsa over grilled chicken and serve.