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 flavour. They make a pretty decent canvas for other flavours.
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.
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 flavour.
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.
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.
*Tropical Grilled Chicken*Serves 4
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.