This sauce really is awesome! I got this recipe from HEB and we will definitely be having this for dinner again soon. (For those of you not from Texas, HEB is a grocery store.) I had never heard of a Hatch chile pepper until I came across this recipe and apparently they are in season right now. If you can't get your hands on a Hatch chile pepper, you can use a poblano pepper instead.
3 boneless, skinless chicken breasts (approx 1 lb) trimmed and cut in half lengthwise
2 TBSP grapeseed oil
salt and pepper, to taste
4 bacon slices, chopped
1 Hatch green chile pepper, chopped
1/3 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce
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 and pepper in a skillet over medium heat until bacon is a little crispy. Add pineapple sauce to the pan and heat for 30 seconds. Pour sauce over chicken and serve. Yum!
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