Juice from 1 large lime (2-3 Tbls)
1 1/2 Tbls Curry Powder
2 tsp veg or Olive Oil
1 lb chicken tenders (about 8)
Salt
Black pepper
Lime wedges (opt)
Salsa:
1 1/2 Cups diced pineapple
1/4 Cup or less of thinly sliced red onion
1 avocado, diced
1 Tbls fresh lime juice
3 Tbls cilantro, chopped
Pinch of salt
Sauce:
3 Tbls Sweet Chili Sauce
1 Tbls honey
1 1/2 tsp Soy Sauce
1 Tbls warm water
Chicken directions:
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 to medium high heat and 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 temp registers 165 degrees F.
Salsa direction:
Combine all salsa ingredients and gently toss to combine. Refrigerate until ready to use.
Sauce directions:
Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.
To Serve:
Plate grilled chicken tenders, top with salsa and drizzle with sauce. Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)
Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)
