Coconut-Lime Chicken with Grilled Pineapple
Description
This grilled chicken recipe is the perfect compliment of sweet and savory. This recipe pairs well with grilled vegetables or a nice, light spinach salad. Start the grill, light your tiki torches, and let this recipe whisk you away to the tropics!
Ingredients
•
2 cups tequila
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2 tablespoons lime juice
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1 tablespoon brown sugar
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1 teaspoon cayenne pepper
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6 (6 ounce) skinless, boneless chicken breast halves
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1 (16 ounce) container sour cream
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1/2 cup coconut milk
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1/4 cup lime juice
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2 tablespoons chopped cilantro
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1 clove crushed garlic
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1 pinch salt and pepper to taste
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6 slices peeled, cored pineapple
Directions
1
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.
2
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.
3
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.
4
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.