I’m putting some spice back in your life this week with my Spicy Chicken over Grilled Pineapple. To compliment this spicy kick, we will offset it with sweetness. A killer combination of pineapple and a hot grill will lock in all the natural sugars and help make this dish burst with a winning combination of flavors.
Spicy Chicken Over Grilled Pineapple
1/4 C. Pineapple Juice
3 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Honey
2 Tbsp. Red onion, chopped
1 Jalapeno, deseeded and chopped
1 Garlic clove, minced
1/4 C. Cilantro
Zest and juice from 1 Lime
4 Rings of Pineapple
4 – 6oz. Chicken Breasts, Organic, if you can
For the marinade: In a food processor, pulse all ingredients except the pineapple rings and chicken. Place chicken in a bag or bowl and pour marinade over chicken and mix to coat. Cover and refrigerate for 1 hour up to 24 hours.
When ready to cook chicken, over medium heat, place chicken on a single layer in pan and cook 6-7 minutes per side until the internal juices run clear.
While chicken is cooking, grill pineapple slices over another preheated to medium skillet (4 minutes per side) or on a George Foreman grill, if you want the fancy grill marks, for 6 minutes.
Place cooked chicken on top of grilled pineapple slices with ready to serve.
See you on the Healthier Side,