Piña Colada Grilled Chicken Tenders
These Piña Colada Grilled Chicken Tenders are delicious grilled tenders paired with a fresh pineapple, flaked coconut, mango and lime relish.
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.