2 cloves garlic, minced
½ cup freshly-squeezed lime juice
1/4 cup Sauza® tequila
2 tablespoons canola oil
2 tablespoons honey
½ teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 pounds boneless, skinless chicken breast, cubed
Wooden skewers (soaked in water for 10 minutes before preparing kabobs)
2 limes, sliced
2 cups fresh pineapple, cubed
Additional salt and pepper to taste
In a large bowl, whisk together the garlic, lime juice, tequila, oil, honey, cumin, paprika, salt and pepper. Add the cubed chicken and toss until coated. Cover and refrigerate for 1 hour or up to 8 hours.
Preheat grill to medium-high heat.
Remove the chicken from your bowl. Thread the chicken onto the skewers, alternating with the lime slices and pineapple cubes. Sprinkle with salt and pepper to taste. Grill the kabobs for about 8 minutes or until the chicken is thoroughly cooked. Turn as necessary though the cooking process. Remove from the grill and serve immediately.