Coconut-Lime Chicken with Grilled Pineapple
Coconut-Lime Chicken with Grilled Pineapple might be just the main course you are searching for. One portion of this dish contains about 39g of protein, 24g of fat, and a total of 616 calories. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up lime juice, salt and pepper, cilantro, and a few other things to make it today. To use up the tequila you could follow this main course with the Tequila-Lime Sugar Cookies as a dessert. The Fourth Of July will be even more special with this recipe.
Instructions
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.