1-First, mix the marinade: Combine 1/3 cup olive oil, juice of 2 limes, 2 teaspoons minced garlic, 2 tablespoons soy sauce, 1 teaspoon onion powder, 1/2 teaspoon nutmeg, 3 teaspoons allspice, 1/2 teaspoon crushed red pepper flakes, and 1 tablespoon honey in a bowl. Toss the 4 boneless, skinless chicken breasts, each pounded to 1/2 inch thickness, in this mixture, cover, and chill for 30 minutes to let the flavors meld.

2-Next, prepare the pineapple salsa: In another bowl, mix 1 cup diced pineapple, 1/2 diced onion, a handful of roughly chopped cilantro, 1 diced jalapeño (if you like it spicy), juice of 1 lime, 2 teaspoons honey, and salt to taste. Stir it well or pulse in a blender for less chunkiness, then chill until you’re ready to serve.

3-Now, preheat your grill or skillet to medium heat. Remove the chicken from the marinade don’t forget to discard the leftover marinade to keep things safe and cook for 6-8 minutes on each side until the juices run clear and the chicken is fully done.

4-Once cooked, let it rest for a moment, then serve over steamed white rice and top generously with the pineapple salsa. This step makes the dish feel complete and adds a refreshing contrast to the spicy chicken. If you’re looking for more fruity ideas, check out our berry trifle recipe for inspiration on sweet pairings.