Coconut Curry Chicken with Grilled Pineapple
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Coconut Curry Chicken with Grilled Pineapple

Coconut Curry Chicken with Grilled Pineapple

Serves 4 | Prep/Cook Time: 25 Min
  • Calories 284
  • Protein 26g
  • Sodium 331mg
  • Sat.Fat 8g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 284
% Daily Value*
Total Fat 10.2g 0 %
Saturated Fat 8g 0 %
Cholesterol 70g 0 %
Sodium 331mg 0 %
Total Carbs 25g 0 %
Dietary Fiber 2g 0 %
Sugars g
Protein 26g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
3/4 cup unsweetened coconut milk
1/4 cup firmly packed brown sugar
1 tablespoon curry powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 pineapple, peeled, cored and cut into 1-inch thick rings
1 Preheat grill or broiler.

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.

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.
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Serves 4

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