We are in full force grilling and chilling season and this recipe is a perfect addition. simply marinated chicken tenders are grilled then topped with a bright, tropical and acidic relish. I use fresh pineapple, flaked toasted coconut and fresh lime to emulate flavors from a tropical piña colada cocktail. you will want to make these piña colada grilled chicken tenders all summer long!
piña colada grilled chicken tenders ingredients:
here is the ingredient line up…
- chicken tenderloins: these cook quickly and are easy to turn on the grill. you can also slice a raw chicken breast into tenders.
- spices: granulated garlic, ground ginger, paprika, salt and pepper spice the chicken tenders.
- olive oil: used in the marinade and so tenders won’t stick on the grill.
- fresh pineapple and mango: the two main components of our relish.
- toasted flaked coconut: adds a classic tropical touch.
- fresh lime: adds acidity and brightness to the marinade and relish.
- honey: brings out the flavors of the relish with a touch of floral sweetness.
- fresh mint: the perfect final touch in the relish and to garnish the dish.
how to make:
You will begin by making a simple chicken marinade and prepping your grill. next, make the piña colada fruit relish. After chicken has marinated at least 30 minutes, you will grill the tenders until just cooked through, smoky and juicy. top warm grilled chicken with plenty of the piña colada relish, fresh mint sprigs and lime wedges.
menu ideas:
these piña colada grilled chicken tenders can be versatile for different meal times.
- weeknight family dinner: serve piña colada tenders with grilled asparagus & bone broth-steamed white rice.
- family style dinner party: serve piña colada tenders alongside white corn chips with my orange peel guacamole, warm tortillas, pickled red onions and pickled jalapeños.
- sunday supper: serve piña colada tenders with coconut lime rice and braised black beans.
Piña Colada Grilled Chicken Tenders
Ingredients
- 2 lbs chicken breast tenderloins
- 1.5 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red chile flakes
- 20 grounds of fresh-cracked black pepper
- 1/2 cup good olive oil
- Juice and zest of 1 medium lime
Piña Colada Fruit Relish:
- 1.5 cups mango diced small
- 1.5 cups pineapple diced small
- ½ cup toasted coconut
- Juice and zest of 1 medium lime
- ¼ cup red onion finely minced
- 1 teaspoon honey
- 1 Tablespoon fresh mint minced, plus more sprigs for garnish
- ¼ teaspoon kosher salt
Instructions
- Begin by preparing your marinade. In a large bowl, whisk together olive oil, lime juice and zest and seasonings. Add chicken tenders with tongs, and make sure to toss until well coated. Cover and refrigerate while preparing relish and heating up grill.
- Next, make the Piña Colada Fruit Relish. In a medium bowl, delicately mix together all ingredients. Refrigerate until ready to serve.
- On a heated charcoal grill, gas grill or grill pan, grill tenders on the first side for 6-7 minutes. Flip, then grill an additional 4-5 minutes or until chicken is just cooked through. Transfer with tongs to a sheet pan tented with foil.
- Arrange chicken tenders on a serving platter. Serve topped with drizzle of olive oil, flaky salt and plenty of the Piña Colada Fruit Relish atop and falling off the sides. Finish with lime wedges and fresh mint sprigs.
- If saving leftovers, make sure to store chicken separately from relish as pineapple contains an enzyme that can cause meat textures to disintegrate over an extended time.
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