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Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 4 servings

Ingredients
  

Tequila Lime Chicken

  • 1 pound chicken breasts pounded into equal thickness
  • 1 lime zested and juiced
  • 3 tablespoons tequila
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper to taste I used approx. 3/4 t. salt
  • Several dashes of hot sauce

Grilled Pineapple Mango Salsa

  • 1 ripe mango flesh cut from the pit in large flat slices
  • 1 small fresh pineapple peeled, cored and sliced into rings or wedges
  • 1/4 cup diced red onion
  • Juice of 1/2 a lime
  • 1 jalapeƱo seeded and minced
  • 1/4 cup cilantro leaves chopped
  • 1/4 teaspoon chili powder
  • Kosher salt and black pepper to taste

Instructions
 

  • Combine all of the ingredients for the tequila lime chicken marinade in a measuring glass and whisk together.
  • Place the chicken breasts in a gallon size freezer bag and pour the marinade over them.
  • Press the air out of the bag, seal it and massage the marinade into the chicken.
  • Let the chicken marinate for at least 30 minutes or up to an hour.
  • Preheat your grill to medium-high heat and brush or spray the grates with oil.
  • Place the chicken on the grill at the same time you grill the pineapple and mango.
  • Grill the chicken for approximately 4-8 minutes depending on the thickness, then flip over and grill for another 4-8 minutes or until cooked all the way through.

Grilled Pineapple Mango Salsa

  • Preheat grill to medium-high heat and brush or spray the grates with oil.
  • Brush the slices of pineapple and mango with oil to prevent them from sticking to the grill grates.
  • When the grill is ready place the sliced pineapple and mango on the grates (flesh side down for the mango).
  • Grill the pineapple for approximate 3-5 minutes per side depending on the thickness of the slices or until nice grill marks form.
  • Grill the mango for approximately 3 minutes total or until nice grill marks form.
  • Remove the fruit from the grill and let it cool until it can be handled.
  • Cut the mango into slices then remove the skin and cut the flesh into small chunks.
  • Cut the pineapple into small chunks.
  • Place all of the ingredients for the salsa into a serving bowl and toss together.
  • Serve on top or alongside the chicken.