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The holidays are officially over! My Christmas decorations are tucked away, I’m planning on putting my gym membership to some good use, and I’m completely done and over with winter and ready for summer. Only, we have 3 more months of this crap weather. I’m longing for days of shorts and flip flops, but we’ve got a while to go before that happens. So, if I can’t dress like its summer, I at least can eat like it! In comes sweet & spicy grilled chicken breast with pineapple & mango salsa. If that doesn’t have summer written all over what does!?
Most everyone likes chicken, but it can be very bland which is why you have to turn up the flavor notch. For this recipe I flavor the breasts with simple salt, pepper, and garlic powder. You can obviously add as many spices as you like, but I don’t want all the ingredients competing with each other. The real bang of this dish punch comes from the honey and sriracha. The sweet gooeyness of the honey paired with the tangy kick of sriracha makes my mouth water!
For the grilling, I usually like charcoal better. It adds a smoky flavor you just can’t beat. I grew up in a charcoal family so it’s what I’m used to, plus the last time I used a propane grill I nearly singed off my eyebrows…don’t ask! The chicken takes about 8-10 minutes per side to cook. To check the doneness, I use an instant read thermometer. When it reaches an internal temperature of 165 degrees, you’re good to go.
When the breasts have about five minutes before their done cooking I slather each side with the honey and sriracha. Cook for a few minutes, flip the breasts, and repeat. I do this about two times so the breasts are completely covered. This will also give them a nice char (my favorite part). If you put the honey/sriracha mixture on the chicken too early, the outside of the chicken will burn before the inside is fully cooked.
Top the chicken breasts with the pineapple and mango salsa. You have to use fresh fruit, none of that canned stuff! The salsa adds a nice blend of sweetness and tartness and gives the whole dish a real tropical look.
So if you’re like me and get the winter blues around this time of year, give this dish a try. It always reminds me of sitting on my back porch and grilling out on a warm summer night. It’s perfectly sweet and spicy in all the right spots and the pineapple/mango salsa gives it that extra zing. Enjoy!
Sweet & Spicy Grilled Chicken Breasts with Pineapple & Mango Salsa
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper
- Garlic powder
- ½ cup honey
- 4 tablespoons sriracha sauce
- 1 cup pineapple diced
- 1 mango diced
- ½ cup red onion diced
- ½ cup bell pepper diced
- 2-3 tablespoons cilantro roughly chopped
- Juice from 1 lime
Instructions
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Season the breasts with salt, pepper, and garlic powder to taste. Pre-heat the grill for medium-high heat and oil grate. When the grill is ready, add breasts and cook for about 8-10 minutes per side or until the internal temperature reads 165 degrees with an instant read thermometer.
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Whisk the honey and sriracha together in a small bowl. About 5 minutes before the chicken is ready to be taken up, brush the honey/sriracha over each side of the breasts, flipping occasionally.
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While the chicken is cooking, dice the pineapple, mango, red onion, bell pepper, and cilantro. Add to a medium sized bowl and squeeze lime juice over the mixture. Spread the pineapple mixture over the chicken breasts.
