INGREDIENTS
Juice of 4 limes, divided
1/4 c.
plus 1 tbsp. freshly chopped cilantro
1/4 c.
extra-virgin olive oil, plus more for grill
2 tsp.
honey
Kosher salt
1 lb.
boneless skinless chicken breasts
2 c.
chopped pineapple
1
avocado, diced
1/4
red onion, diced
Freshly ground black pepper
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DIRECTIONS
- Make marinade: In a large bowl, whisk together juice of 3 limes, 1/4 cup cilantro, oil, and honey and season with salt.
- Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the refrigerator at least 2 hours, or up to overnight.
- When ready to grill, heat grill to high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
- Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
- Spoon salsa over chicken before serving.
Deelish