Sweet Chili Chicken with Pineapple Salsa

Juice from 1 large lime (2-3 tbsp)
1 ½ tsp curry powder
2 tsp vegetable or olive oil
1 lb chicken tenders (about 8 tenders)
Kosher salt and black pepper, for light sprinkling
Lime wedges optional for garnish

Salsa:
1 ½ cups diced pineapple
1/3 cup thinly sliced red onion
1 avocado, diced
1 tbsp fresh lime juice
3 tbsp chopped cilantro
Pinch of kosher salt

Sauce:
3 tbsp sweet chili sauce
1 tbsp honey
1 ½ tsp soy sauce
1 tbsp warm water


Place lime juice, curry powder, and oil in a large zip-top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill or indoor grill pan to medium-high heat and lightly oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper.  Grill chicken about 3 minutes on each side, or until internal temperature
registers 165 degrees.

For the salsa:  Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

For the sauce:  Combine sweet chili sauce, honey, soy sauce, and warm water and whisk with a fork until smooth.

To serve, plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges, if desired.