Tequila Chicken with Pineapple

Prep Time: 10 min
Cook Time: 24 min
Serves: 4

A healthy and low fat meal inspired by the flavours of Mexico. Juicy chicken breasts are submerged in a brine of tequila and citrus for 24-hours before being grilled to tender perfection.


2 tbsp (30 mL) extra virgin olive oil
4 boneless, skinless chicken breasts
1 cup (250 mL) tequila
2 oranges, juiced
2 limes, juiced
1 lemon, juiced
3 garlic cloves, smashed
2 cups (500 mL) chopped pineapple
2/3 cup (170 mL) chopped red onion
1 tbsp (15 mL) chopped cilantro
pinch cayenne pepper
salt and pepper


1 In a large sealable freezer bag place the chicken, tequila, orange juice, lime juice, lemon juice and garlic. Seal and refrigerate for 24 hours.
2 Remove chicken from marinade and pat dry. Season with salt and pepper. Preheat BBQ to medium-high heat. Brush grill lightly with 1 tablespoon (15 mL) of the olive oil.
3 Grill chicken for 12 minutes a side until fully cooked or until a meat thermometer inserted in each piece reads 165°F (74°C).
4 Meanwhile, assemble salsa by stirring together pineapple, red onion, cilantro, cayenne pepper and ¼ teaspoon (0.25 mL) salt. Drizzle in 1 tablespoon (15 mL) olive oil, toss to combine.
5 Remove cooked chicken from the grill and tent with foil for 10 minutes. Serve chicken with pineapple salsa.