- 2 cups tequila
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 6 (6 ounce) skinless, boneless chicken breast halves
- 1 (16 ounce) container sour cream
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 2 tablespoons chopped cilantro
- 1 clove crushed garlic
- 1 pinch salt and pepper to taste
- 6 slices peeled, cored pineapple
- Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.
04/08/2018
recipepes.com
Coconut-Lime Chicken with Grilled Pineapple, recipe
PT15M
PT1H
5
455 calories
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