Ingredients
For the Marinade
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 units limes (juiced)
- 3 cloves garlic, minced
- to taste salt and pepper
For the Chicken and Fruits
- 3-4 units boneless, skinless chicken breasts
- 2 units ripe mangoes, diced
- 1 cup fresh pineapple chunks
- fresh cilantro for garnish
Method
Preparation
- In a large bowl, whisk together soy sauce, honey, lime juice, minced garlic, salt, and pepper to create a marinade.
- Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- While marinating, slice mangoes and pineapples into thick chunks.
Cooking
- Preheat grill to medium-high heat (about 400°F). Lightly oil the grates.
- Grill marinated chicken for 5-7 minutes on each side until cooked through (internal temperature reaches 165°F).
- Add mango and pineapple chunks to the grill during the last few minutes until charred.
- Remove from grill and let rest briefly before serving with grilled fruit on top.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 15g
Notes
If you have leftovers, store them in an airtight container in the fridge for about 3-4 days, or freeze for up to 3 months (separating the chicken from the fruit if freezing).
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