1red bell pepperseeded, cored and sliced into strips
Honey Lime Dressing
¼cupolive oilextra virgin
¼cuplime juice2-3 Limes
¼teaspoonred pepper flakes
Process all the marinade ingredients in a food processor until smooth.
Put the chicken and sprigs of thyme into a freezer bag with a zipper closure.
Pour the marinade over the chicken, seal the bag, and massage to coat all of the chicken
Refrigerate for at least a couple of hours or overnight.
Heat the grill to 400% or medium high. Spray it with cooking spray.
Remove the chicken from the marinade and discard the marinade. Grill chicken for 5-6 minutes per side, turning only once. Chicken should be cooked to an internal temperature of 165°
Grill pineapple slices for 2 minutes each side, or just until grill marks appear.
Allow chicken to rest before cutting into slices. Cut the pineapple slices into chunks.
Toss all the salad ingredients except the chicken in a large salad bowl.
Put all the dressing ingredients in a jar with a lid and shake hard to combine.
Drizzle the dressing over the salad ingredients, tossing gently.
Top the salad with chicken slices and serve.
It's helpful to prep all the salad ingredients ahead. If you slice the avocado ahead of time as well, give it a squeeze of lime juice to prevent browning. Otherwise, save the avocado for last.Scotch Bonnet peppers are extremely hot. You can reduce the heat level by removing the seeds and the white membrane from the pepper. Be sure to wear gloves to do this and be careful not to touch your face.You can also increase the heat level by using 2 Scotch Bonnets.If you aren't able to find Scotch Bonnet peppers, you can use a Habanero pepper which is fairly similar.Fresh pineapple is essential for this recipe. Canned pineapple won't hold up well for grilling.When making the marinade, first use the food processor to dice the onion before adding the rest of the marinade ingredients. This saves the extra step of dicing the onion manually.