Lime Chicken With Grilled Pineapple Recipes

Steps:

• 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.

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• In a small bowl combine 1/2 tsp of the cardamom, the salt, and black pepper. Rub both sides of chicken with oil; sprinkle evenly with spice mixture.
• Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
• For relish, in a medium bowl combine pineapple, sweet pepper, cilantro (or parsley), lime juice, green onion, jalapeño pepper, and the remaining 1/4 teaspoon cardamom. Serve chicken with relish. If desired, garnish with herb sprigs.

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Steps:

• Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts.
• Toss chicken to coat thoroughly.
• Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later).
• After marinading, preheat grill to a medium high heat.
• Place chicken breasts on grill.
• Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!).
• In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side.
• After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate.
• Place one ring onto each chicken breast and top that with 3 oz of Brie.
• Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown.
• Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want!
• ENJOY!