Chipotle Chicken Tenders with Pineapple and Mango Salsa – By Gurjyote Sethi

Gurjyote Singh Sethi,
Gurjyote Singh Sethi,


  • Chicken supreme 8-12
  • Chipotle sauce 2 tablespoon
  • Salt to taste
  • Lemon juice 1 tablespoon
  • Fresh coriander leaves chopped1 tablespoon
  • Oil for grilling
  • Iceberg lettuce to serve
  • Lemon wedge to serve

Pineapple and mango salsa

  • Pineapple finely chopped1 cup
  • Mango puree 3/4 cup
  • Tomatoes finely chopped 1 medium ( seedless)
  • Fresh coriander leaves chopped1 1/2 tablespoons
  • Salt to taste
  • Lemon juice 1 teaspoon
  • White onion chopped1 tablespoon
  • Pickled jalapenos chopped1 tablespoon

Chipotle chickenMethod

Step 1

Take chicken in a bowl. Add chipotle sauce, salt, lemon juice and chopped coriander and mix well. Refrigerate to marinate for 30 minutes.

Step 2

To make salsa, combine tomato, pineapple, 1 tablespoon chopped coriander, salt, lemon juice, onion, jalapenos and mango puree in a bowl and mix well. Add remaining chopped coriander and mix well. Refrigerate till chilled.

Step 3

Skewer the marinated chicken onto satay sticks.

Step 4

Heat some oil in a non-stick grill pan. Place skewers on it and grill till evenly done from both sides.

Step 5

Roughly chop lettuce and place on serving plate. Put the chicken skewers on top, top with salsa and serve hot with lemon wedge.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: