Spicy Tamarind-Tequila Glazed Chicken with Coconut-Lime Quinoa and Charred Pineapple Salsa

Begin by marinating the chicken in a mixture of 1/4 cup tamarind paste, 2 tablespoons tequila, 2 tablespoons honey, 1 teaspoon smoked paprika, and 1/2 teaspoon salt for at least 30 minutes.

While the chicken marinates, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of coconut milk in a saucepan.

Bring the quinoa and coconut milk to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a separate bowl, mix together 1 cup diced fresh pineapple, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, the juice of 1 lime, and a pinch of salt to create the charred pineapple salsa.

Preheat a grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

While the chicken is grilling, char the remaining pineapple slices on the grill for about 2-3 minutes on each side until caramelized.

Fluff the cooked quinoa with a fork and stir in the zest of 1 lime and a pinch of salt.

Once the chicken is cooked, let it rest for 5 minutes before slicing.

1.

Serve the sliced chicken over a bed of coconut-lime quinoa, topped with charred pineapple salsa for a burst of flavor.