Lime Grilled Teriyaki Chicken With Light Pineapple Salad

Simple. Super Tasty. Great meal to have before going out to celebrate with friends and family.


  • 4 boneless, skin removed, chicken breasts
  • 1/3 cup lime juice, freshly squeezed
  • 1/2 cup teriyaki sauce
  • 3 tbsp. honey
  • 2 tbsp. canola oil
  • 2 tsp. lime zest
  • 1 pineapple
  • 1 English cucumber
  • 1 cup seedless red grapes
  • 1 tbsp. lime juice
  • pinch of salt

Lay the chicken breasts (one at a time) between top and bottom layers of saran wrap and lightly pound out to a thickness of about 1/2 inch.

Whisk the lime juice, teriyaki, honey, oil, lime zest together in a bowl and reserve 1/4 cup of the marinade. Pour the balance into a large zip lock bag and add the chicken. Seal the bag, making sure to remove all the air. Let stand for 10-15 minutes.

Preheat your barbecue (yes, even during the winter) to a medium temperature.

Now combine 3 1/2 cups of the pineapple which has been coarsely chopped, 1 cup of the cucumber, and 1 cup of the grapes, halved. Stir in 1 tbsp. of lime juice and a small pinch of salt.

Oil the grill and grill the chicken about 5 minutes each side, brushing the surfaces with the reserved marinade during the last couple of minutes of cooking time.

Cut each breast into 3 pieces and set in the middle of the plate. Spoon the salad around the pieces and now you simply need a slice or two of garlic toast and, of yeah, some chilled wine.


Told you it was light and tasty..



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