3/4 cup coconut water
1/2 cup orange juice
3 cloves garlic, minced
2 tablespoons fresh thyme, leaves stripped from stems and chopped
1 tablespoon minced fresh ginger
1 lime, zested and juiced
1 1/2 teaspoons ground allspice
Pinch crushed red pepper or 1 hot pepper, minced
4 boneless, skinless chicken breasts
1/2 teaspoon olive oil
Sea salt and fresh ground black pepper
2 cups fresh tropical fruit (such as pineapple, mango or papaya), diced
- In a bowl, whisk all marinade ingredients together. Place 1/4 cup of the marinade in a small resealable plastic bag or container, and refrigerate. Place the chicken in a large resealable plastic bag, then pour in the remaining 3/4 cup marinade. Press out excess air while sealing the bag tightly, then store flat in fridge. Allow chicken to marinate overnight.
- Grill Chicken until cooked through.
- While the chicken is cooking, combine the 1/4 cup reserved marinade and tropical fruit in a medium bowl. Cover and refrigerate until the chicken is ready.
- Serve the chicken with 1/2 cup fruit mixture.