coconut-lime chicken with grilled pineapple

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• 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.