Coconut Curry Chicken with Grilled Pineapple
In The Fresh Meat Case
Coconut Curry Chicken with Grilled Pineapple
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 25min
Serves 4
- 284
Calories - 26g
Protein - 331mg
Sodium - 8g
Sat. Fat 
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: 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.
15 MIN
