4 to 6 servings
1 lb. chicken
¼ c. Roberts Reserve pineapple coconut mango tequila sauce
2 Tbsp. Ottavio grapeseed oil
• salt and pepper, to taste
3 pieces bacon, chopped
1 hatch green chili peppers, sliced thin
Preheat grill to medium heat.
Toss chicken in oil and season with salt and pepper.
Grill chicken for 5 - 6 minutes on each side or until cooked through.
While the chicken is cooking sauté bacon for 5 minutes in a skillet over medium high heat.
When bacon is almost cooked through add peppers and let cook for two minutes.
Add pineapple sauce to the pan and heat for 30 seconds.
Pour sauce over chicken and serve.
No Nutritional Information Available