Preparation:
Saute chicken sausage in oil over medium heat until browned and internal temp reaches 165 degrees. Remove, slice into pieces and set aside.
Cut the pineapple lengthwise into 8 wedges. Place wedges into a sealable plastic container or plastic bag. In a small bowl, stir together cilantro, tequila and chipotle. Pour into the container with the pineapples. Cut lemon and lime in half and squeeze out juice over the pineapple in the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour.
Preheat an outdoor grill to medium high heat. When coals are hot, brush a light coating of oil on the grate. Reserve the sauce from marinade. Grill pinapple wedges and chicken sausge for about 4-5 minutes on each side and until the internal temperature of the sausages reaches 165 degrees. Bring the remaining sauce to a boil in an aluminum pan on the grill and cook until the sauce is thick and syrupy. Serve sausage with syrup and pineapple. |
