Tex-Mex Fiesta Cookout Dinner

Allergens

Dairy (Chimichurri Cream Sauce), Nightshade (Bell Pepper and Jalapeño)

Ingredients

• 2 bone
• in chicken breasts
• 1 large pineapple, peeled, cored, and cut into 1
• inch chunks
• 1 red bell pepper, seeded and chopped
• 1 small red onion, peeled and chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper, to taste For the Chimichurri Cream Sauce:
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/2 cup sour cream

Instructions

1. Prepare a hot grill for cooking.
2. In a large bowl, toss pineapple chunks, bell pepper, red onion, jalapeño, cilantro, and lime juice together. Season with salt and pepper to taste. Set aside.
3. In another bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Blend well. Fold in sour cream to create the Chimichurri Cream Sauce. Set aside.
4. Season chicken breasts with salt and pepper on both sides. Grill for 6 7 minutes per side or until cooked through. Remove from grill and let rest for a few minutes before slicing.
5. Serve grilled chicken, topped with grilled pineapple salsa and drizzled with Chimichurri Cream Sauce.

Chef’s Insight

The combination of grilled pineapple salsa and Chimichurri Cream Sauce adds a tangy twist to the classic Tex-Mex flavors, taking this dish to a whole new level.

Notes

Don't forget to rest the chicken after grilling for a juicier result.