Juice from 1 large lime (2–3 tablespoons)
11⁄2 teaspoons curry powder
2 teaspoons vegetable or olive oil
1 pound chicken tenders (about 8 tenders)
Kosher salt and black pepper, for light sprinkling
Lime wedges, optional, for garnish
11⁄2 cups diced pineapple
1⁄3 cup thinly sliced red onion
1 avocado, diced
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro
Pinch of kosher salt
3 tablespoons sweet chili sauce
1 tablespoon honey
11⁄2 teaspoons soy sauce
1 tablespoon warm water
1. Place lime juice, curry powder, and oil in a large zip-top bag and shake lightly to combine. Add chicken tenders and marinate at least 30 minutes, and up to 4 hours. Preheat grill or indoor grill pan to medium-high heat and lightly oil grill grates. Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side, or until internal temperature registers 165 degrees F.
2. For the salsa: Combine all salsa ingredients and gently toss to combine. Refrigerate until ready to use.
3. For the sauce: Combine sweet chili sauce, honey, soy sauce, and warm water and whisk with a fork until smooth.
4. To serve, plate grilled chicken tenders, top with salsa, and drizzle with sauce. Serve with lime wedges, if desired.