Name: Coconut-Lime Chicken with Grilled Pineapple
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Tequila - 2 cups; Lime juice - 2 tablespoons; Brown sugar - 1 tablespoon; Cayenne pepper - 1 teaspoon; Skinless, boneless chicken breast halves - 6 (6 ounce); Sour cream - 1 (16 ounce) container; Coconut milk - ½ cup; Lime juice - ¼ cup; Chopped cilantro - 2 tablespoons; Crushed garlic - 1 clove; Salt and pepper to taste - 1 pinch; Peeled, cored pineapple - 6 slices

Ingredients for - Coconut-Lime Chicken with Grilled Pineapple

1. Tequila 2 cups

2. Lime juice 2 tablespoons

3. Brown sugar 1 tablespoon

4. Cayenne pepper 1 teaspoon

5. Skinless, boneless chicken breast halves 6 (6 ounce)

6. Sour cream 1 (16 ounce) container

7. Coconut milk ½ cup

8. Lime juice ¼ cup

9. Chopped cilantro 2 tablespoons

10. Crushed garlic 1 clove

11. Salt and pepper to taste 1 pinch

12. Peeled, cored pineapple 6 slices

How to cook deliciously - Coconut-Lime Chicken with Grilled Pineapple

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.