📖 Instructions

1. First, lets prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, red bell pepper, cilantro, lime juice, and salt. Stir well and set aside. I personally like to let the salsa sit for at least 15 minutes for the flavors to meld; though I usually let it sit for 30 mins or longer, the longer the better, right?
2. Next up, it's marinade time. In a separate bowl, whisk together the olive oil, honey, soy sauce (or tamari for gluten-free), garlic powder, smoked paprika, and black pepper. This is gonna bring out some delicious flavour, trust me.
3. Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating times will result in more flavorful and tender chicken.
4. Time to fire up the grill! Preheat your grill to medium heat, around 350-450°F (175-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
5. Remove the chicken breasts from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken breasts on the preheated grill, cooking them for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure they are fully cooked and safe to eat. And honestly, who wants raw chicken?
6. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in juicier chicken.
7. To serve, place the grilled chicken breasts on a platter and generously top with the fresh pineapple salsa. Garnish with extra cilantro, if desired. Serve immediately and enjoy the tropical flavors of this dish!