Skip to main content

Coconut Curry Chicken with Grilled Pineapple

Comments

Coconut Curry Chicken with Grilled Pineapple

Coconut Curry Chicken with Grilled Pineapple
Comments

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

Made With:

PERDUE® Fresh Boneless Skinless Chicken Breasts

Buy Now

PREP TIME: 0min COOK TIME: 25min
Serves 4

Prep/Cook
PREP TIME: 0min COOK TIME: 25min
Serves
Serves 4

  • 284
    Calories
  • 26g
    Protein
  • 331mg
    Sodium
  • 8g
    Sat. Fat
  • nutritional information

Ingredients

3/4 cup unsweetened coconut milk

1/4 cup firmly packed brown sugar

1 tbsp. curry powder

1 tsp. grated lemon peel

1/2 tsp. salt

1 pineapple, peeled, cored and cut into 1-inch thick rings


Step 1

Preheat grill or broiler.

tip TIP

TIP: 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.

Step 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.

Step 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.

Ta Da

Coconut Curry Chicken with Grilled Pineapple

Add Your Comment

Rated 0/5 based on 0 customer reviews
Mouth-watering goodness. Serves 4 /recipe-images/Pic_CCCGP_367x300_thumb.jpg /recipe-images/Pic_CCCGP_367x300_thumb.jpg