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Soy Ginger Marinated Grilled Chicken with Pineapple Cucumber Salsa 600x465

Soy & Ginger Marinated Grilled Chicken with Pineapple & Cucumber Salsa

  • Difficulty Level: 1
  • Serves Serves:
  • Preparation

    40mins

  • Cooking

    15mins

Fusion Asian Food Chicken Appetizer Lunch Salad Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp runny honey
  • ½ tbsp Lee Kum Kee Pure Sesame Oil
  • 2 cm fresh ginger grated
  • 1 clove of garlic crushed
  • ¼ lime juiced
  • ½ tsp chilli flakes
  • 300 g chicken breasts (boneless, skin on) 1 per serve
  • 50 g salad mix
  • Pineapple & Cucumber Salsa
  • ¼ fresh pineapple diced
  • ¼ cucumber diced
  • ⅛ red onion finely chopped
  • ½ red chilli finely chopped (optional)
  • 1 tbsp fresh coriander chopped
  • 1 tbsp lime juice

Made with
Lee Kum Kee products

PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. In a bowl, whisk together soy sauce, honey, sesame oil, ginger, garlic, lime juice, and chilli flakes (if using).
  2. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over, and ensure the chicken is fully coated. Marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavour.
  3. To make the salsa, in a mixing bowl, combine the pineapple, cucumber, red onion, red chilli, coriander, lime juice, salt and pepper. Mix well and set aside.
  4. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off.
  5. Grill the chicken for 5–7 minutes per side, or until cooked through. Let the chicken rest for 5 minutes before slicing.
  6. Arrange the mixed salad leaves on plates or a large serving platter. Top with the chicken. Spoon the pineapple and cucumber salsa over the chicken or serve it on the side.