July 10, 2013

Sweet Chili Chicken with Pineapple Salsa

I made this dish tonight and had to post it as soon as possible. Jordan told me it was one of the best dishes I've ever made. It's that good.
There is so much flavor going on in this dish it's unreal. With the curry flavored chicken, sweet chili sauce and avocado/pineapple salsa, you can't go wrong!
It may seem intimidating at first, but it was actually really easy to put together (especially if your husband likes to grill) and perfect for summer. In other words, make this asap.

Sweet Chili Chicken with Pineapple Salsa
Slightly Adapted from Our Best Bites
Juice from 1 large lime (2-3 Tbsp.)
1 1/2 tsp. curry powder
2 tsp. oil
1 lb. chicken tenders (about 8 tenders)
kosher salt and pepper
2 cups rice, cooked

Salsa
1 (8 oz.) can crushed pineapple
1 avocado, diced
1 Tbsp. fresh lime juice
3 Tbsp. chopped cilantro
kosher salt

Sauce
3 Tbsp. sweet chili sauce (I used Thai Kitchen)
1 Tbsp. honey
1 1/2 tsp. soy sauce
1 Tbsp. warm water

1. Place lime juice, curry powder and oil in a large zip-top bag and shake lightly to combine. Add chicken tenders and marinate for at least 30 minutes, and up to 4 hours. Preheat grill to medium-high heat and lightly oil grill gates. Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side, or until internal temperature registers 165 degrees F.
2. For the salsa: Combine all salsa ingredients and gently toss to combine. Refrigerate until ready to use.
3. For the sauce: Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.
4. To serve, place grilled chicken tenders over rice, top with salsa and drizzle with sauce.

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