Citrus grilled chicken with pineapple salad

48

PREP TIME

10 min

TOTAL TIME

40 min

Makes

4 Servings

Citrus grilled chicken with pineapple salad

Citrus grilled chicken with pineapple salad. Photo, Erik Putz.

Ingredients

  • 4 skinless, boneless chicken breasts
  • 1/3 cup plus 1 tbsp lemon juice
  • 1/4 cup sriracha hot sauce
  • 3 tbsp honey
  • 2 tbsp canola oil
  • 2 tsp lemon zest
  • 3/4 tsp salt
  • 3 1/2 cups coarsely chopped pineapple
  • 1 cucumber , coarsely chopped
  • 1/4 cup mint

Instructions

  • PLACE chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken in 1/2-in. thick. Whisk 1/3 cup lemon juice with sriracha, honey, canola oil, lemon zest, and 1/2 tsp salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 min.
  • COMBINE pineapple with cucumber in a large bowl. Stir in 1 tbsp lemon juice and 1/4 tsp salt. Cover and let stand at least 10 min.
  • PREHEAT barbecue to medium. Oil grill. Barbecue chicken, with lid closed, until springy when pressed, 4 to 5 min per side. Brush chicken with reserved marinade during last 2 min of grilling. Chop mint leaves and stir into salad just before serving.

Nutrition (per serving)

  • Calories
  • 388,
  • Protein
  • 47 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,
  • Sodium
  • 550 mg.
  • Excellent source of
  • vitamin B6
Wine Pairings

Grilled chicken with pineapple salad
Pair it with: An unoaked chardonnay.

Summery chicken dishes call for a refreshing glass of crisp, unoaked chardonnay. This one from the Midi, in France, has an irresistible nose of Golden Delicious apple, pear and lemon zest.

Top pick: Laurent Miquel Pére et Fils Chardonnay, France. $12.

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