Ingredients
4 boneless skinless chicken breasts, pounded to even 1/2 inch thickness
Steamed white rice for serving, optional
Chicken Marinade:
1/3 cup olive oil
Juice of 2 limes (2–3 tablespoons)
2 teaspoons minced garlic
2 tablespoons soy sauce
1 teaspoon onion powder
½ teaspoon nutmeg
3 teaspoons allspice
½ teaspoon crushed red pepper flakes
1 tablespoon honey
Pineapple Salsa:
1 cup diced pineapple
½ onion, diced
Handful of cilantro, roughly chopped
1 jalapeno, diced (optional)
Juice of 1 lime
2 teaspoons honey
Salt to taste
Instructions
In a medium bowl, stir together all marinade ingredients. Add the chicken and toss to coat. Cover and chill for 30 minutes.
While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
Serve chicken with pineapple salsa.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 350