Tequila And Lime Baked Pineapple Food

TROPIC LIKE IT'S HOT

Steps:

• Combine the first six ingredients in a chilled cocktail shaker. Shake and strain over fresh ice into a glass. Garnish with the pineapple slice.

TEQUILA LIME PINEAPPLE SALSA

Steps:

• Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
• Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
• Drain and toss with brown sugar.
• Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
• Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.

TROPICAL TEQUILA COCKTAIL

Steps:

• Trim the top off the pineapple, then halve the pineapple crosswise. Use a spoon to hollow out the two halves, saving the flesh and discarding the core. Set the hollowed-out halves aside to use as cups later.
• Add the reserved pineapple flesh to a blender with the mango, strawberries, cream of coconut, tequila and lime juice. Top with 2 cups of ice and blend until smooth.
• Pour the cocktails into the hollowed-out pineapple halves. Skewer the fresh fruit, including the lime slices, to use as garnish.

GRILLED TEQUILA LIME PINEAPPLE CHUNKS

Steps:

• Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks.
• In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature. Preheat grill to medium high. Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 68 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

PINEAPPLE MARGARITA

Steps:

• Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.

TEQUILA-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).