Honey Lime Chicken With Balsamic Glazed Grilled Pineapple and Mango Recipe
For this week’s recipe, I decided to work on finding a chicken recipe that will help me remove the need for the BBQ sauce that I use with my plain grilled chicken. It’s one of the last processed foods I eat and I know that it has some added sugar which I don’t want at all in my new healthy lifestyle.
After a good bit of research, I came across two recipes that go great together to create one pretty spectacular dish! The bit of honey ties the chicken and fruit together perfectly. I made each recipe twice: first with the original ingredients and second with my edits to reduce a good bit of the honey (I used organic Texas honey).
The great news is that the updated recipe below tastes great, the chicken is moist and juicy. I have eaten it twice without the need for any BBQ sauce! Score one for the home team! The chicken alone would also be great in a salad as the honey and lime will give a bit of pop to a plain salad.
The Honey Lime Chicken With Balsamic Glazed Grilled Pineapple and Mango recipe below serves two and prep time was about 12-14 minutes and total cook time was 15 minutes.
|Ingredients for Chicken
||Ingredients for Grilled Fruit
Honey-Lime Chicken: Combine all ingredients (except the chicken) in a bowl and place marinade and chicken in a zip-top bag. Place bag in fridge for up to 24 hours (I marinaded for 12 hours). Grill chicken until completely cooked. I found that using a thicker chicken breast worked better than the butterfly-cutlets I generally use for grilled chicken.
Grilled Fruit: In a small saucepan over high heat, boil the balsamic vinegar for 5 minutes to reduce by half; transfer to a bowl. Add butter, honey, stevia, mint or basil and salt and whisk until smooth and blended. Place pineapple and mango onto skewers, lightly brush the balsamic glaze and grill until browned. I suggest going way light on the glaze during the grilling. I used a grill pan and as you can see in the image below, the fruit came out grilled to perfection. Serve with remaining balsamic glaze on the side.