Grilled Honey-Lime Chicken with Charred Pineapple Salsa

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Instructions

1. In a medium bowl, whisk together lime juice, honey, 2 tablespoons olive oil, minced garlic, ground cumin, 1/2 teaspoon salt, and black pepper to create the marinade.
2. Place the chicken breasts in a shallow dish or large resealable bag and pour half of the marinade over the chicken. Refrigerate and marinate for at least 30 minutes (up to 2 hours for best flavor). Reserve the remaining marinade for basting.
3. Preheat the grill to medium-high heat. Slice the pineapple into 1/2-inch thick rounds or chunks suitable for grilling.
4. Brush the pineapple pieces lightly with olive oil and grill for 3-4 minutes per side until grill marks appear and pineapple is caramelized. Remove from grill and chop into bite-sized pieces.
5. While pineapple grills, place the marinated chicken on the grill. Cook for about 6-7 minutes per side or until internal temperature reaches 165°F (74°C), basting occasionally with the reserved marinade.
6. In a medium bowl, combine the chopped pineapple, diced red bell pepper, red onion, jalapeño, and fresh cilantro. Season with remaining 1/2 teaspoon salt and stir gently to mix. Adjust seasoning to taste.
7. Once chicken is cooked, transfer to a plate and let rest for 5 minutes. Serve each chicken breast topped with a generous spoonful of the charred pineapple salsa.

Chef tips

• If you prefer less heat, remove the seeds from the jalapeño or substitute with a small diced sweet bell pepper.
• For a more intense smoky flavor, use a charcoal grill or add a small handful of soaked wood chips to a gas grill smoker box.
• If fresh pineapple is not available, canned pineapple chunks (in juice, not syrup) can be used but reduce grilling time to avoid burning.
• Let the chicken rest after grilling to keep it juicy and allow juices to redistribute.