4 skinless, boneless chicken breast halves( about 750 grams)
3-4 limes
1 tablespoon olive oil
1 pineapple peeled and cut into ½ inch thick slices
½ cup fresh mint chopped
Salt and pepper to taste


-Preheat large ridged grill pan or electric grill to 200*C.
-With a meat mallet pound chicken to half inch thickness.
-From 1-2 limes, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining limes into 4 wedges and keep aside.
-In a bowl, mix oil, lime peel and juice. Lightly brush pineapple on both sides with lime mixture; set aside rest of the lime mixture. Place pineapple on hot grill and cook until brown on both sides, turning once.
-Stir mint into remaining lime mixture and pat on both sides of the chicken. Sprinkle chicken with salt and freshly ground black pepper to season both sides.
-Place chicken on hot grill and cook until chicken is cooked through.
-Serve with pineapple and lime wedges.


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