Grilled Pineapple Chicken and Cilantro Lime Rice

A big thank you to Phaedra Cote who was kind enough to let me share this recipe of hers on our blog!

Pineapple & Cilantro Chicken

• 6 skinless, boneless chicken breasts
• 5 limes, juiced (approx 3/4 cup)
• 1 bunch cilantro-finely chopped
• 1/2 cup warmed honey
• 1 Corona Beer
• 1 16 oz can crushed pineapple with juice
• 1 tbsp minced garlic
• 3 avocados
  
• fresh ground salt and pepper to taste
  

Combine all ingredients in a 13x9 baking dish, add chicken and marinate
for 3-4 hours or more. Grill until done (approx 15 minutes). When
serving, slice avocados and lay on top of chicken.

Cilantro-lime Rice

• 2 cups white rice (shorter grain white rice makes the best sticky rice and works better for leftovers as it does not dry out)
• 3 1/2 cups chicken broth
• 1/2 cup fresh squeezed lime juice
• 1 bunch cilantro, finely chopped
• 1 tbsp minced garlic
  
• 2 tsp Tabasco brand green pepper sauce
• fresh ground salt and pepper to taste
  

Grilled Pineapple
Cut off top and bottom of pineapple and then cut skin off of outside.
Lay pineapple down and cut into 2 inch slices. Grill 5 minutes per side.
This needs no marinade. It's delicious.

This is one of my all time favorite recipes! I often serve it when we're hosting a dinner, since it is bursting with flavor. Guests are always very impressed with the meal, and I love it because it's so easy to prepare!