Pineapple Salsa with Grilled Chicken

Tue, 25 June 2019

Ingredients 

• 4 x chicken breasts
• Olive oil
• 1 lime
• 1 tbsp. thyme leaves
• Salt 
• 1 pineapple
• Half a red pepper, diced small
• Half a yellow pepper, diced small
• 1 small red onion, diced small
• 15g coriander, finely chopped
• Juice of 1 lime
• Half a tsp finely diced jalapenos (optional)
• Sea salt

FOR THE SALSA

• Halve the pineapple straight through the top down to the base.
• Use a small sharp knife to carve the pineapple flesh out.
• In a large bowl, combine all of the ingredients and stir well. Season with salt to taste

FOR THE CHICKEN

• Flatten the chicken breast with the palm of your hand then slice it horizontally.
• Butterfly the chicken breast open then place in a bag or dish with 3 tbsp. olive oil, the juice of 1 lime, 1 tsp. finely chopped thyme and season with salt and pepper.
• Leave to marinade for at least an hour.
• Cook over a hot grill or bbq till golden and cooked through.