Grilled Chicken in a Lime and Chilli Marinade with a Pineapple and Coriander Salsa

Name: Grilled Chicken in a Lime and Chilli Marinade with a Pineapple and Coriander Salsa
Cuisine: Israeli
Ingredients: 4 boneless chicken breast halves, skinned and trimmed of fat; juice of 3 limes; 2 cloves garlic, crushed with the back of a knife but not chopped; 2 teaspoons peeled and grated fresh ginger; 2 tablespoons soy sauce; 2 teaspoons dark sesame oil; 1 medium red or green chilli, seeded and finely chopped; 1 medium red or green chilli, seeded and finely chopped; 1 teaspoon tender fresh lemon grass, sliced paper thin (optional); 1 teaspoon tender fresh lemon grass, sliced paper thin (optional); 10 grinds black pepper; 2 cardamom pods; ½ medium pineapple, peeled and cut into 1 cm (½ in) cubes; 1 small fresh red chilli, seeded and finely sliced (optional); 1 tablespoon fresh lime juice; ¼ teaspoon ground cumin; ½ teaspoon sea salt; 1 teaspoon sugar; ¼ medium green pepper, finely diced; 1 tablespoon fresh chopped coriander; a few sprigs fresh coriander or flat-leaf parsley; a few sprigs fresh coriander or flat-leaf parsley; wedges of lemon or lime; wedges of lemon or lime

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Chicken pieces burst with vibrant flavours in a dish inspired by the cuisine of south-east Asia. Cool chunks of fresh pineapple in a tangy marinade with a hint of cardamom add an exotic note, although the chicken is delicious on its own. For a decorative presentation, the cooked breasts can be sliced and arranged on a bed of salad leaves tossed with slices of ripe mango and dressed with a little vinaigrette.

Ingredients

Asia
Israel
Main course

Ingredients

Method