Rating: 4.07 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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!

Recipe Summary test

prep:
30 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
6
Yield:
6 chicken breasts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

605 calories; protein 38.6g; carbohydrates 15g; fat 24.1g; cholesterol 130.4mg; sodium 129.9mg. Full Nutrition
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