Citrus Grilled Chicken With Pineapple Salad
50
- Prep Time10 min
- Total Time40 min
- Makes4 Servings
(Photo: Erik Putz)
Ingredients
4 skinless, boneless chicken breasts
1/3 cup plus 1 tbsp lemon juice
1/4 cup sriracha hot sauce
3 tbsp honey
2 tbsp canola oil
2 tsp lemon zest
3/4 tsp salt
3 1/2 cups coarsely chopped pineapple
1 cucumber, coarsely chopped
1/4 cup mint
Instructions
PLACE chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken in 1/2-in. thick. Whisk 1/3 cup lemon juice with sriracha, honey, canola oil, lemon zest, and 1/2 tsp salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 min.
COMBINE pineapple with cucumber in a large bowl. Stir in 1 tbsp lemon juice and 1/4 tsp salt. Cover and let stand at least 10 min.
PREHEAT barbecue to medium. Oil grill. Barbecue chicken, with lid closed, until springy when pressed, 4 to 5 min per side. Brush chicken with reserved marinade during last 2 min of grilling. Chop mint leaves and stir into salad just before serving.
Nutrition (per serving)
Calories 388, Protein 47g, Carbohydrates 34g, Fat 8g, Fibre 3g, Sodium 550mg.
Excellent source of vitamin B6.
Get more of our best pineapple recipes.
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