Food & Drink Magazine

Tropical Grilled Chicken with a Pineapple Salsa

By Mariealicerayner @MarieRynr
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I was really wanting something light today.   We eat chicken a lot in our house. We only ever very rarely have another form of protein.   Pork or beef are a rare treat.  Eating chicken as often as we do, it can be somewhat of a challenge to keep it interesting.  Chicken breasts are so very adaptable and mild in flavor.  They make a pretty decent canvas for other flavours.
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They are also very lean . . .  so they can dry out very easily  The trick to moist and flavoursome chicken breasts I have found is to marinate them and then cook them very quickly.
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This pineapple, soy, lime, coriander and honey marinade works beautifully.  There is just enough pineapple juice and lime in it to help further tenderize the chicken meat and give it somewhat of an oriental flavor.
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This fresh pineapple and mango salsa is light and delicious, with just a bit of heat from some green jalapeno chili . . .  you can adjust it as you wish, or leave it out altogether.   Remember a little bit goes a very long way.
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The marinade is thickened and used as a drizzle glaze for another layer of flavours in the finished dish.   I served it simply with some basamati rice and vegetables for a delicious, quick supper that everyone really enjoyed.   If you like tender and flavourful chicken you will love this.
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*Tropical Grilled Chicken*Serves 4Printable Recipe 
Chicken breasts, pounded and marinated in a tangy pineapple marinade, then grilled and served with a snappy fresh pineapple and mango salsa! 
For the salsa:1 medium ripe mango, peeled and dicedan equal amount of fresh ripe pineapple, diced2 TBS minced red onion1 TBS minced seeded jalapeno pepper1 1/2 tsp chopped fresh coriander (cilantro)1 1/2 tsp fresh lime juicesalt and black pepper to taste 
For the chicken:4 skinless boneless chicken breast halves60ml of pineapple juice (1/4 cup)3 TBS chopped fresh coriander (cilantro)3 TBS low sodium soy sauce2 TBS honey1 tsp fresh lime juicedash crushed red pepper 
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Combine all of the salsa ingredients.  Cover and chill for half an hour.  Place the chicken breasts between two sheets of heavy duty cling film.  Pound out to an even 1/2 inch thickness.  Whisk the pineapple juice, coriander, soy sauce, honey, lime juice and red pepper.   Add the pounded chicken, turning to coat.  Cover and chill for half an hour. 
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Heat an electric or gas grill, or a grill pan over medium high heat.  Lightly brush with oil.  Remove the chicken from the marinade, reserving marinade.   Cook the chicken breasts for 3 minutes per side until done.  Set aside and keep warm.  Boil the reserved marinade until reduced by about half.   Serve the cooked chicken drizzled with the thickened marinade and salsa.
Recipe adapted from one found in Cooking Light, Cooking Through the Seasons.

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