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.
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.
Grill or broil chicken, turning occasionally and basting frequently with coconut sauce, 15 minutes or until meat thermometer inserted in center registers 170° F.