Sweet Chili Chicken with Pineapple Salsa

by Jessica Skankey

Serves 3-4

Ingredients:

Juice from 1 large lime (2-3 T)

1 ½ teaspoons curry powder

2 teaspoons vegetable or olive oil

1 pound chicken tenders (about 8 tenders)

Kosher salt and black pepper, for light sprinkling

Lime wedges, optional, for garnish

Salsa-

1 ½ cups diced pineapple

1/3 cup thinly sliced red onion

1 avocado, diced

1 Tablespoon fresh lime juice

3 Tablespoons chopped cilantro

Pinch of kosher salt

Sauce-

3 Tablespoons sweet chili sauce (Thai Kitchen brank from Asian Foods section of store)

1 Tablespoon honey

1 ½ teaspoons soy sauce

1 Tablespoon warm water

Directions:

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 registers 165°F.
2. For 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, topped with salsa, drizzle with sauce. Served with lime wedges, if desired.

From: Our Best Bites: Savoring the Seasons, Pg. 96