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Coconut-Lime Chicken with Grilled Pineapple
Coconut-Lime Chicken with Grilled Pineapple
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Tropical grilled chicken, sweet and savory. Pair with veggies or a light spinach salad. Transport yourself with each bite!
Ingredients:
  • 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
  • 0.5 cup coconut milk
  • 0.25 cup lime juice
  • 2 tablespoons chopped cilantro
  • 1 clove crushed garlic
  • 1 pinch salt and pepper to taste
  • 6 slices peeled, cored pineapple
Instructions:
  • Combine tequila, 2 tablespoons lime juice, brown sugar, and cayenne pepper in a bowl. Transfer mixture to a resealable plastic bag. Add chicken breasts, coat well, remove excess air, and seal. Refrigerate for 1 hour.
  • Prepare the sauce by combining sour cream, coconut milk, and 1/4 cup of lime juice in a bowl. Mix in cilantro and garlic, then season with salt and pepper according to your preference; set aside.
  • Preheat a grill to medium-high heat and lightly oil the grate. Take the chicken out of the marinade, shake off any excess, and discard the remaining marinade.
  • Grill the chicken and pineapple slices until the chicken is cooked through and juicy, and the pineapple slices are beautifully charred, for about 6 minutes. Top each chicken breast with a grilled pineapple slice and a generous spoonful of the creamy sour cream sauce before serving.

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