Coconut-Lime Chicken with Grilled Pineapple Recipe

Ingredients:

• 2 cups tequila
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 6 (6 ounce) skinless, boneless chicken breast halves
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• 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.