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Marinade

• 1/2 cup olive oil
• 1/2 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1/3 cup fresh parsley, chopped
• 1 jalapeno, seeded & chopped
• 2 teaspoons mince garlic
• 1 tablespoons onions, diced
• 3/4 teaspoon salt
• 2 boneless chicken breast fillets, trimmed

Pineapple Pico de Gallo

• 2 medium tomatoes, diced
• 1/2 cup canned pineapple, chopped
• 1/2 cup diced red onion
• 2 tablespoons minced cilantro
• 4 teaspoons minced jalapenos
• 1 tablespoons lime juice
• 1/8 teaspoon salt

Kung Pow Sauce

• 1/4 cup water
• 2 tablespoons rice vinegar
• 1/2 cup dark brown sugar
• 4 teaspoons soy sauce
• 1 tablespoons chili sauce
• 1 tablespoons finely minced garlic
• 1 teaspoons finely minced ginger
• 1 (11 ounce) can mandarin oranges

 

 

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1. Make marinade by combining all ingredients in a blender on high for 1 minute. Pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.
2. Make pineapple pico de gallo by combining all ingredients. Store in a covered container in the fridge until later.
3. Make Kung Pow sauce by combining all ingredients in a small saucepan over medium heat. When the mixture starts to bubble reduce heat to simmer for 15 minutes. Cover sauce until needed.
4. When chicken is done marinating, preheat grill to medium heat. Wipe marinade from chicken and grill 5 to 6 minutes per side or until done. Serve chicken drizzled with Kung Pow sauce and pico de gallo on the side. Drain mandarin oranges and sprinkle of top.