* Be sure to wear gloves when handling the pepper and do not rub your eyes!
To make the salsa: whisk together honey and lime juice in a small bowl. Add the pineapple, mango, cucumber, and mint. Toss to combine. Refrigerate until serving.
To make the chicken: heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 4-5 minutes on each side). Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of olive oil to the pan. Stir in pepper, garlic, ginger, allspice, and thyme and cook for 30 seconds over medium heat. Add the broth and soy sauce and cook until the liquid is reduced by half, about 3 minutes. Stir in the lime juice. Return chicken to the pan and coat well with the sauce. Serve chicken topped with sauce and salsa.
The chicken was served it over brown rice with salads on the side. We also had corn on the cob since I got five ears for free from Earth Fare!
The very best way to describe this meal is flavorful. It was just bursting with lots and lots of flavor. Michael was practically licking his plate clean.
I highly recommend that you make this one. It’s definitely a keeper.
We’re heading to Surfside Beach tomorrow, so I have to finish packing today. Michael’s family has been taking this vacation for two decades now, and this will be my third year being a part of it. I’m really excited for some fun in the sun! Do you have any plans for vacation this summer?