- 2 Chicken breast fillets
- Extra virgin olive oil
- Salt and pepper
- 1 jar St. Dalfour Pineapple and Mango Spread
- Juice of 1 lime
- 1-2 cloves garlic, finely grated
- 1long red chili, seeded and finely chopped
- 3 tablespoon chopped fresh coriander
- 2 tablespoon fish sauce
- 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper
Trim any excess fat from chicken fillets; rub with olive oil and season with salt and pepper.
Grill or BBQ fillets on both sides until cooked. Cover with foil and allow to rest before serving with salsa.
Make salsa by combining St. Dalfour Pineapple and Mango spread with lime juice, garlic, chilli, coriander, fish sauce, olive oil, salt and black pepper.
Note: Taste before adding salt as the fish sauce is usually quite salty.
The salsa will keep in the refrigerator in a covered glass jar for up to 2 weeks and the quantity is probably enough for 4 chicken breasts fillets.
I like a generous helping with each fillet so I double the quantity if making for 4 people.
If chicken breasts are too thick I usually place them in a preheated oven for a few minutes after grilling to make sure they are cooked right through. Don’t bake them for too long as you don’t want them to dry out.