Cooking Wright

sweet chili chicken with pineapple salsa


Juice from 1 large lime (2-3 Tbsp)
1 1/2 tsp curry powder
2 tsp vegetable or olive oil
1 lb chicken tenders (about 8 tenders)
Kosher salt and black pepper, for light sprinkling
Lime wedges, optional, for garnish
1 1/2 cs diced pineapple
1/3 c thinly sliced red onion
1 avocado, diced
1 Tbsp fresh lime juice
3 Tbsp chopped cilantro
Pinch of kosher salt
3 Tbsp sweet chili sauce
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 at least 30 minutes, and up to 4 hours. Preheat grill or indoor grill pan to medium-high heat and lightly oil grill grates. 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 registered a 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, plate grilled chicken tenders, top with salsa, and drizzle with sauce. Serve with lime wedges, if desired.

serves 4

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