For the Chicken

½ cup pineapple juice
¼ cup soy sauce
2 Tsp. fresh grated ginger
1 Tbsp. agave syrup
½ Tsp. salt
¼ Tsp. pepper
1 lb of boneless skinless chicken breasts

For the Salad

1 large mango peeled and diced
1 avocado pitted and sliced
1 bunch of coriander, shredded

For the Vinaigrette

⅓ cup orange juice
¼ cup olive oil
1 Tbsp. Dijon mustard
2 Tbsp. lime juice
Salt and pepper to taste


In a large bowl, whisk pineapple juice, soy sauce, ginger, agave, salt, and pepper until smooth. Place chicken in a resealable plastic bag. Pour in the marinade over chicken and seal bag. Kneed the bag to ensure the chicken is coated and then marinate in the fridge overnight.

Remove chicken from the bag and discard marinade. Grill chicken over medium-high heat, turning once until chicken registers 74˚C / 165˚F, this should take about 10-15 minutes. When the chicken is cooked, set aside to rest. When cool enough to handle, slice into thin strips. Set aside.

In a small bowl, whisk all dressing ingredients until smooth and season with salt and pepper to taste. Pour over the mango, avocado and chicken.

Serve with cous cous.

Products Used

MasterClass Folding Cooking Thermometer
Maxwell & Williams Caviar 28cm Oval Baker
KitchenAid Stainless Steel Whisk - Black