How to make it

  • Whisk together the equila,2Tbs. lime juice,brown sugar,and cayenne pepper.;pour into resealable plastic bag. Add the chicken breasts,coat with the marinade,squeeze out excess air,and seal the bag. Marinate in the frig. for 1 hour.
  • Meanwhile,make the sauce by whisking together the sour cream,coconut milk,and 1/4c of lime juice in a bowl. Add the cilantro and garlic,then season to taste with salt and pepper;set aside.
  • Preheat outdoor grill for medium-high heat,and lightly oil grate. Remove the chicken from the marinade,and shaker off excess. Discard remaining marinade.
  • Cook the chicken and pineapple slices on the preheated grill until the chicken is np longer pink in the center,and the pineapple slices are nicely marked,about 6 minutes. Serve chicken breasts topped with a slice of pineapple,and a dollop of the sour cream.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    I guess we are not going to get those ones fixed but this is a great recipe and you get my 5.
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