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Coconut-Lime Chicken with Grilled Pineapple

By: Mommy Epstein

"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!"

Rate/Review | Read Reviews (21)

3,090 Saves

What to Drink?
	Riesling
	Beachcomber
	Beer

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 chicken breasts

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
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

Directions

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.