Grilled Honey-Lime Chicken with Pineapple Salsa
by Anonymous
Why some badges are missing
- Not vegan: boneless skinless chicken breasts → try chickpeas (or firm tofu)
- Not vegetarian: boneless skinless chicken breasts → try chickpeas (or Quorn pieces)
- Not low-FODMAP: honey → try maple syrup
- Not low-histamine: Juice of 4 limes
- Not low-GI / diabetic-friendly: Juice of 4 limes
- Not kidney-friendly: boneless skinless chicken breasts
Based on listed ingredients — always check labels for allergies.
About this recipe
Succulent chicken thighs marinated in lime juice, honey and coriander, then grilled until charred and served with a fresh, zingy pineapple salsa. Perfect for summer barbecues or casual weeknight dinners.
Prep
—
Cook
—
Serves
Rating
—
Ingredients
Kitchen HelpShopping list
Yields:
4
Juice of 4 limes — divided
0.25 c .
extra-virgin olive oil
0.25 c .
plus 1 tbsp. chopped fresh cilantro
2 tsp .
honey
kosher salt
1 l b.
boneless skinless chicken breasts
2 c .
hopped pineapple
1
avocado — diced
1 /4
red onion — diced
Freshly ground black pepper
Instructions
Step by step
- 1
Prep Time:
- 2
0:10
- 3
Total Time:
- 4
3:25
- 5
1
- 6
Make Marinade: In a large bowl, whisk together
- 7
juice of 3 limes, olive oil, 1/4 cup cilantro and honey and season with
- 8
salt.
- 9
2
- 10
Add chicken to a large Ziploc bag or baking dish
- 11
and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
- 12
3
- 13
When ready to grill, heat grill to high. Oil
- 14
grates and add chicken, then grill until charred, per side.
- 15
4
- 16
Meanwhile, in a medium bowl, stir together
- 17
pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon
- 18
cilantro. Season with salt and pepper.
- 19
5
- 20
Spoon salsa over chicken and serve.
- 21
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