1. Preheat grill or broiler.
2. In small saucepan, over medium heat, cook coconut milk, brown sugar, curry powder, lemon peel and salt 2 minutes or until brown sugar is dissolved; remove from heat. Pour 1/4 cup of the coconut basting sauce into a small bowl and reserve for the pineapple.
3. Grill or broil chicken, turning occasionally and basting frequently with coconut sauce, 15 minutes or until meat thermometer inserted in center registers 170° F.

Do not baste during the last 5 minutes of grilling. Grill or broil pineapple wedges, basting with reserved coconut sauce*, 5 minutes or until just warm. Serve chicken with pineapple.

*Note: Do NOT baste chicken and pineapple with the same basting brush.

This recipe is also available on our Hispanic website, Pollo con Coco al Curry y Piña Asada.

Coconut Curry Chicken with Grilled Pineapple

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Coconut Curry Chicken with Grilled Pineapple
By Phil | June 18, 2008, 5:41 pm | Shore of Lake Erie, OH

Found this just in time, the chicken was already in a pan on the stove.

The coconut mixture is now on the stove and it won't be long now.

Just what I was looking for and since the spices are in the coconut milk, they taste great; before its even added to the chicken.

Coconut Curry Chicken with Grilled Pineapple
By Miraflores Brian | March 13, 2007, 1:17 pm | Graysville, IN

It sounds easy enough,..I will try it soon,I m in Miraflores ,Peru. So,I ll have Very Fresh Pina,... I can t see how it can be anything but Delicious !