• 4 boneless skinless chicken breasts, pounded between plastic wrap until 1/2 inch thick.
• 1/3C lemon juice
• 1/4 sriracha hot sauce (available at Safeway)
• 3 Tbsp honey
• 2 Tbsp canola oil
• 2 tsp lemon zest
• 1/2 tsp salt

• 3 1/2C fresh pineapple
• 1 English cucumber
• 1 Tbsp lemon juice
• 1/4C fresh mint, chopped
• 1/4 tsp salt

Whisk 1/3C lemon juice with 1/4C sriracha (hot sauce), 3 Tbsp honey, 2 Tbsp canola oil, 2 tsp lemon zest and 1/2 tsp salt in a small bowl. Reserve 1/4C of the mixture. Pour remaining marinade into a plastic zip lock bag and add chicken. Seal the bag, letting all the air out. Massage chicken to coat and marinate at least 20 minutes, or longer in the fridge.

Preheat grill to medium to medium and oil grill to prevent sticking.

Grill on medium until cooked through - about 5 minutes per side. Brush with marinate the last 2 minutes of grilling.

Combine 3 1/2 C coarsely chopped pineapple with 1 coarsely chopped cucumber in a large bowl. Stir in 1 Tbsp lemon juice and 1/4 tsp. salt. Cover and refrigerate. Just before serving, stir in 1/4C fresh chopped mint.

Serves 4