• 4servings
  • 70minutes
  • 225calories

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Ingredients Jump to Instructions ↓

  1. 2 limes

  2. 2 tsp soy sauce

  3. 1 tbsp vegetable oil

  4. 1 garlic clove, crushed

  5. 1 tsp runny honey

  6. 2 fresh red chillies, seeded and finely chopped

  7. 4 chicken breast fillets, about 150g each 1/2 small fresh pineapple, peeled, cored and diced

  8. 1/2 small red onion, finely chopped

  9. 2 tbsp chopped fresh mint

  10. 100g baby spinach leaves

  11. 12 cherry tomatoes, halved

  12. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Stir together the juice of one of the limes with the soy sauce, oil, garlic, honey, half the chopped chilli and salt and pepper to season in a shallow dish. Add the chicken and turn to coat. Marinate for at least 30 minutes or overnight in the fridge.

  2. Preheat a moderate grill. Combine the pineapple with the grated zest and juice of the second lime, the red onion, the rest of the chopped chilli and the mint in medium bowl. Season to taste, then set aside.

  3. Lift the chicken from the marinade and place on the grill rack. Grill for 12–15 minutes, turning and basting with the marinade, until the juices run clear when the chicken is pierced with a knife.

  4. Transfer the chicken to a board and cut diagonally into strips. Divide the spinach leaves among four plates, scatter over the tomatoes and arrange the chicken on top. Spoon over the salsa and serve immediately.


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