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Grilled Chicken with a Capsicum and Pineapple Salsa
Grilled Chicken with a Pineapple and Capsicum Salsa. The perfect mix of hot and cold, sweet and spicy. A delicious and simple dish to make for an alfresco meal with friends or family.
Claire | Sprinkles and Sprouts
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(more or less depending on your tolerance to heat)
skinless boneless chicken thighs
Mix together the olive oil, cumin and cayenne pepper.
Massage the mixture over the chicken thighs and season with salt.
Pre-heat the barbie and then grill the chicken smooth side down for 7 minutes until golden with char lines.
Alternatively heat a griddle pan over a high heat.
Flip the chicken over, turn down the heat and cook for a further 10 minutes.
Meanwhile chop the pineapple into small pieces and add to a bowl along with the sweetcorn.
Finely chop the red capsicum and red onion. Add to the pineapple.
Stir everything to combine and dress with the lime juice and salt.
Serve the grilled chicken with a generous amount of the relish, a lime wedge and a sprinkling of coriander.
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Recipe from Claire at Sprinkles and Sprouts xx