Ingredients
Equipment
Method
- If using chicken breasts, you might want to pound them to an even thickness so they cook uniformly. Trim any excess fat from the chicken.1.5 pounds boneless, skinless chicken breasts or thighs
- In a medium bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), lime juice, olive oil, minced garlic, grated ginger, and red pepper flakes (if using). Season lightly with salt and pepper, keeping in mind the soy sauce is already salty.1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon olive oil, 2 cloves garlic, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- Place the chicken pieces in a resealable bag or shallow dish. Pour about half of the marinade over the chicken, ensuring it's well coated. Reserve the remaining marinade for basting or creating a sauce. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.1.5 pounds boneless, skinless chicken breasts or thighs, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon olive oil, 2 cloves garlic, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- While the chicken is marinating, gently toss the diced pineapple and mango in a separate small bowl. You can add a tiny splash of lime juice to the fruit if desired, but it's not essential.1 cup diced fresh pineapple, 1 cup diced fresh mango, 1 tablespoon lime juice
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the preheated grill. Grill for 6-8 minutes per side, depending on the thickness of the chicken, until cooked through and no longer pink in the center. An internal temperature of 165°F (74°C) indicates it's safely cooked.1.5 pounds boneless, skinless chicken breasts or thighs
- For an extra layer of flavor and a slightly caramelized touch, you can lightly grill the diced pineapple and mango directly on the grill grates for 1-2 minutes per side, just until grill marks appear and the fruit softens slightly. Be careful, as fruit grills quickly!1 cup diced fresh pineapple, 1 cup diced fresh mango
- During the last few minutes of grilling the chicken, you can brush it with some of the reserved marinade. This will add extra gloss and flavor. If you want to make a simple sauce, you can simmer the reserved marinade in a small saucepan over medium heat until slightly thickened, but ensure it boils thoroughly to kill any bacteria from the raw chicken. You can also add the grilled fruit to this sauce.1 cup diced fresh pineapple, 1 cup diced fresh mango, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon olive oil, 2 cloves garlic, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. Slice the chicken and serve it hot over cooked rice or quinoa. Top generously with the fresh or lightly grilled diced mango and pineapple. Garnish with chopped fresh cilantro, if desired.1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup diced fresh pineapple, 1 cup diced fresh mango, fresh cilantro, cooked rice or quinoa
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Can be frozen for up to 2-3 months.