Tropical Tequila-Lime Chicken with Grilled Pineapple and Coconut Sauce

Recipe Collection: Dinner

Tropical Tequila-Lime Chicken with Grilled Pineapple and Coconut Sauce transports your taste buds to a tropical paradise. This non-vegetarian fusion dish features juicy chicken marinated in tequila and lime, complemented by sweet, caramelized pineapple and a rich coconut sauce. Perfect for summer barbecues or special gatherings, this recipe is a crowd-pleaser that balances bold flavors and textures.

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Overview

Transport yourself to a tropical paradise with this exquisite dish that marries the bold flavors of tequila and lime with the sweetness of grilled pineapple. The creamy coconut sauce adds a luxurious touch, making this dish a perfect balance of sweet, tangy, and savory. Ideal for a summer barbecue or a special dinner, this recipe will leave your guests craving more.

Diet Type

Not Vegetarian

Allergies

Dairy

Cuisine

Fusion

Serving Size: 6

Cooking Time: 100 minutes

Ingredients

• 2 Cups tequila
• 2 Tablespoons (tbsp) lime juice
• 1 Tablespoon (tbsp) brown sugar
• 1 Teaspoon (tsp) cayenne pepper
• 6 6 Ounces (oz) skinless, boneless chicken breast halves
• 16 Ounces (oz) sour cream
• 0.5 Cups coconut milk
• 0.25 Cups lime juice
• 2 Tablespoons (tbsp) cilantro, minced
• 1 Clove garlic, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 6 Slices pineapple, peeled

Steps

1. In a large bowl, whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper. Pour the mixture into a resealable plastic bag, add the chicken breasts, and coat them well. Squeeze out excess air, seal the bag, and marinate in the refrigerator for 1 hour.
2. While the chicken marinates, prepare the coconut cream sauce. In a medium bowl, whisk together the sour cream, coconut milk, and 0.25 cup of lime juice. Stir in the minced cilantro and minced garlic. Season with salt and pepper to taste, then set aside.
3. Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove the chicken from the marinade, allowing excess to drip off, and discard the remaining marinade.
4. Grill the chicken and pineapple slices on the preheated grill. Cook the chicken until it is no longer pink in the center and has nice grill marks, about 6 minutes per side. Grill the pineapple slices until they are caramelized and have grill marks, about 3 minutes per side.
5. Serve each chicken breast topped with a slice of grilled pineapple and a generous dollop of the coconut cream sauce. Enjoy the tropical flavors with a side of grilled vegetables or a fresh spinach salad.

Enjoy your homemade Tropical Tequila-Lime Chicken with Grilled Pineapple and Coconut Sauce!