Friday, April 23, 2010

Grilled Chicken with Pineapple Mango Sauce

ok, i realize i just posted a recipe i raved about. i think i even used the sentence oh. my. goodness. i must say that if that is what came out of my mouth for that recipe, this recipe must evoke oh.good.lord.
where do i even begin? there is nothing bad about this recipe. i have said it before but seriously you must go out to the store, buy the ingredients for this recipe, go straight home, make this recipe, sit down, eat it, and savor every single bite.

although this sauce has honey as well as pineapple and mango, it is not too sweet. the dijon mustard adds a nice contrast to the sweetness and it has the perfect amount of curry to really bring out all the flavors but not overpower the sauce like curry can sometimes do. on a scale of 1 to 10, both my mom (who i immediately knew would love this recipe after i read it) and i gave it an 11! no joke.
i highly recommend you grill the chicken as it adds a fabulous smokey flavor that compliments the sauce perfectly. mom and i also think this sauce would be wonderful on rice or couscous and delicious on grilled pork tenderloin. i served it with roasted sweet potatoes and sugar snap peas but i think it would be even better with whole wheat couscous or brown rice. you need something to soak up that wonderful sauce!

Grilled Chicken with Pineapple Mango Sauce
adapted from kitchen worthy
(serves 4-6)

1 tbs butter
1 small onion, chopped
3 cloves garlic, minced
1/2 cup honey
1/4 cup dijon mustard
1/2 tablespoon curry powder
1 teaspoon salt
1 small mango, diced*
1/4 cup fresh pineapple, diced*
6 boneless skinless chicken thighs

*i highly recommend using fresh mango and pineapple. however, if you cannot find either i would used canned pineapple chunks, drained and frozen mango chunks, thawed.

preheat grill. (i used charcoal for lots of smoky flavor)

pulse the mango and pineapple in a food processor until chunky (not pureed).

in a small saucepan, melt butter over medium heat. add onion and garlic and saute until transparent. add honey, mustard, curry powder, salt, and mango/pineapple. reduce heat to low and keep warm.

meanwhile, sprinkle thighs with salt and pepper and grill 5 minutes on each side flipping twice (total of 20 minutes) or until cooked through.

remove from grill and top with warm mango/pineapple sauce. enjoy every last bite and be prepared to go back for seconds!

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