Grilled chicken with a sweet mustard sauce


This is a lovely little recipe – so tasty, I love the sweetness from the pineapple and the mustard tang in the sauce.


ingredients (serves 2)


  • 2 T wholegrain mustard
  • 2 T dijon mustard
  • 1 T honey
  • 2T coconut oil
  • 1/3 cup chopped pineapple
  • 2 chicken breasts – cut lengthways


  • Fry the pineapple in the coconut oil for about 5-10 minutes on a medium/high heat until golden and caramelising on all sides
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  • In a blender, add the mustard and honey along with the pineapple
  • Blitz until smooth
  • Separately, fry the chicken in the leftover coconut oil from the pineapple – if you’ve cut them lengthways it shouldn’t take more than 2/3 minutes per side on a medium/high heat
  • Serve with zuchini fried (drizzled in olive oil and salt and roast in the oven for 30 minutes)
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