Coconut-Lime Chicken Accompanied by Grilled Pineapple

Ingredients 0/11

Step 1

Combine together the tequila, 2 tablespoons of lime juice, brown sugar, and a pinch of cayenne pepper in a bowl. Pour this marinade into a resealable plastic bag, then add the chicken breasts. Give the bag a good shake to coat the chicken well, squeeze out the air, and seal it up. Pop it in the fridge to marinate for about an hour.

Step 2

While the chicken is soaking up those flavors, whip up the sauce. In a bowl, combine the sour cream, coconut milk, and 1/4 cup of lime juice. Stir in the chopped cilantro and minced garlic, then season with salt and pepper to your liking. Set the sauce aside so the flavors can meld.

Step 3

When you're ready to cook, heat your grill to medium-high and brush the grates lightly with oil to prevent sticking. Take the chicken out of the marinade, giving it a little shake to get rid of any extra liquid, and toss the leftover marinade.

Step 4

Place the chicken breasts and pineapple slices on the grill. Cook everything until the chicken is cooked through and no longer pink inside, and the pineapple has those lovely grill marks—this should take around 6 minutes.

Step 5

Serve each chicken breast topped with a slice of the grilled pineapple and a generous spoonful of the coconut-lime sauce. Enjoy!