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


  1. 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.


  1. 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.


  1. 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.
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