Ingredients
4small chicken breasts
3tbsplime juice,plus 2 tsp, divided
2tbspmaple syrup,plus 1 tsp, divided
2tspchipotle in adobo sauce
1chipotle pepper,from the can of chipotle in adobo
¼cupolive oil
¾tspcoarse salt
1½cupspineapple,chopped
¼cupred onion,diced
2tbspcilantro,finely chopped
½jalapeno,finely diced
Preparation
Add chicken, 3 tablespoons of lime juice, 2 tablespoons of maple syrup, adobo sauce, peppers, olive oil, and ½ teaspoon of salt to a large ziplock baggie.
Seal shut and massage the mixture into the meat. Place in a bowl and marinate in the fridge for 2 to 5 hours.
Heat the grill to medium-high heat. Take the chicken out of the marinade and let any excess drip off. Season with a little bit more salt and pepper on both sides.
Grill for about 10 minutes per side until slightly charred and cooked through.
While the chicken cooks, add the pineapple, remaining lime juice, maple syrup, cilantro, red onion, jalapeno, and remaining salt to a medium bowl. Stir to combine. Season with salt and pepper.
Serve pinapple salsa over chicken.
