Lime Chicken with Grilled Pineapple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 skinned and boned chicken breasts |
1 teaspoon salt, divided |
1 teaspoon pepper, divided |
1 cup fresh lime juice, divided |
2 jalapeño peppers, seeded, minced, and divided |
1/2 cup pineapple juice |
2 garlic cloves, minced |
1/2 cup tequila (optional) |
1 pineapple, peeled, cored, and cut horizontally in half |
1 orange, sliced (1/4-inch thick) |
2 tablespoons honey |
1/2 teaspoon grated lime rind |
Directions:
1. Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.
3. Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.
5. Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeño, honey, and lime rind. Serve with chicken and grilled orange slices.
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