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2 teaspoons Thai chili paste without oil
3 Tablepsoons soy sauce
3 Tablespoons lemon juice
1 Tablespoon wildflower honey
1/4 cup unsweetened pineapple juice(may be taken from the can of pineapple below)
1- 1 1/2 pounds boneless breast of chicken
20 ounce can unsweetened crushed canned pineapple, with it’s juice
juice of 1 lemon
1/2 Tablespoon chopped crystallized ginger
1 serrano pepper, seeded and chopped
2 Tablespoons golden raisins
1/2 cup chopped red onion
2 Tablespoons rice wine vinegar
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- Combine the chili paste, soy sauce, lemon juice, honey, and pineapple juice in a 13 x 9 glass pan. Add the chicken and marinate covered for 1 or more hours.
- Combine all of the remaining ingredients in a 2 quart saucepan and simmer for 15 minutes or until most of the liquid has evaporated. Do not allow to burn, stir occasionally.
- Grill the chicken breasts until the meat is firm but springs to the touch, about 5-7 minutes total time. Serve accompanied by the chutney which is either warm or at room temperature.
