RECIPES

Tequila Chicken with Pineapple

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.

Prep Time

10M

Cook Time

24M

Serves

4

Ingredients

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

Instructions

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.