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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.36 Kcal (839 kJ) | ||
| Calories from fat | 56.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 18.38mg | 6% | |
| Sodium | 162.53mg | 7% | |
| Potassium | 211.51mg | 5% | |
| Total Carbs | 17.93g | 6% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.51 Kcal (467 kJ) | ||
| Calories from fat | 31.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 10% | |
|---|---|---|---|
| Cholesterol | 10.23mg | 6% | |
| Sodium | 90.46mg | 7% | |
| Potassium | 117.71mg | 5% | |
| Total Carbs | 9.98g | 6% | |
| Sugars | 3.41g | 25% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 3.67g | 13% | |
| Vitamin C | 13.2mg | 40% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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