In a mixing bowl, add
Fresh Cilantro (1 bunch)
Garlic (1 clove)
Pineapples (1 cup)
Brown Sugar (1 tsp)
Fish Sauce (1/2 tsp)
Tajin (1/4 tsp)
. Mix well, then cover and keep in the fridge.
Boneless, Skinless Chicken Breasts (2)
on the cutting board. Cover with cling wrap. Use a rolling pin to pound the chicken breast until it is evenly thick.
In a large bowl, add
Fish Sauce (1 Tbsp)
Honey (1/2 Tbsp)
Vegetable Oil (1 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
. Mix well to combine.
Add the chicken breast to the marinade, and coat well. Wrap and refrigerate overnight (or at least 1 hour). Take out the chicken from the fridge before cooking. Let it come to room temperature.
Spray the basket with oil, then place the chicken breast in. Cook for 5 minutes at 375 degrees F (190 degrees C).
Flip and cook for 4 minutes more. Or cook until the internal temperature reaches 165 degrees F (74 degrees C).
Rest the chicken for around 2 minutes, then slice.
Salad Mix (to taste)