Spicy Tamarind-Glazed Chicken with Coconut-Cilantro Quinoa and Grilled Pineapple Salsa
This unique fusion recipe combines the tangy sweetness of tamarind with the aromatic flavors of coconut and cilantro, creating a vibrant dish that excites the palate. The grilled pineapple salsa adds a refreshing twist, making it perfect for summer gatherings or a cozy dinner at home.
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Begin by marinating the chicken in a mixture of tamarind paste, soy sauce, honey, and minced garlic for at least 30 minutes.
Preheat your grill to medium-high heat. While the grill is heating, rinse the quinoa under cold water and then cook it according to package instructions, using coconut milk instead of water for added flavor.
Once the chicken has marinated, grill it for about 6-7 minutes on each side, or until fully cooked and charred.
For the salsa, combine diced grilled pineapple, chopped red onion, cilantro, lime juice, and a pinch of salt in a bowl.
Fluff the cooked quinoa with a fork and stir in chopped cilantro and a squeeze of lime juice. Serve the grilled chicken over a bed of coconut-cilantro quinoa, topped with the grilled pineapple salsa for a burst of flavor.
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