INGREDIENTS
- 1 whole and ripe peeled, cored and sliced into 6 thick rings fresh pineapple
- 1 medium halved, seeds removed red bell pepper
- 1/3 cup minced red onions
- 1 seeded and minced jalapeño pepper
- 2 tbsp freshly squeezed lime juice
- 1-2 tbsp minced fresh cilantro
- pinch sea salt
Marinade
- 1/4 cup liquid honey
- 1/4 cup freshly squeezed lime juice
- 2 tbsp reduced-sodium (use Tamari soy sauce for gluten-free) soy sauce
- 2 tbsp Sriracha sauce
- 1 tbsp olive oil
- 2 tsp grated lime zest
- 2 tsp minced garlic
- 2 tsp grated fresh ginger root
- 1/2 tsp each ground cumin and chilli powder
- 8 large bone-in (skin removed; about 2 lbs/908 g) chicken thighs
METHOD
Whisk together all marinade ingredients in a small bowl or measuring cup. Reserve ¼ cup marinade to use as a basting sauce for chicken while grilling. Pour remaining marinade (about ½ cup) over chicken thighs in a small glass baking dish. Turn chicken pieces over several times to coat evenly with marinade. Cover with plastic wrap and marinate in the fridge for at least 8 hours or overnight.
Just before grilling chicken, make the salsa. Preheat grill to medium-high heat lightly oil grill racks. Place pineapple rings and bell pepper halves on grill. Close lid. Cook for about 4 minutes per side, until heated through with nice grill marks on the surface. Remove from heat.
When cool enough to handle, dice pineapple and bell pepper and place in a medium bowl. Add remaining salsa ingredients and mix well. Let salsa stand at room temperature while you grill the chicken.
Reduce grill heat to medium. Re-oil grill racks if desired. Grill chicken thighs for about 10 minutes per side with lid closed. Baste generously with reserved marinade during last 2 minutes of cooking time. Serve hot with pineapple salsa.