Pineapple Citrus Coconut Chicken

Servings 6 Servings


  • 6 6-oz. boneless skinless chicken breast halves butterflied
  • 3 cloves garlic pressed
  • 3/4 cup unsweetened coconut milk
  • 12 ounces crushed pineapple
  • 1 teaspoon allspice
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • 1 1/2 tablespoons flaked unsweetened coconut toasted if desired
  • 4 1/2 cups baby spinach stems removed


  • DO-AHEAD TIP: Marinate chicken overnight or for at least 1 hour (see recipe). Toast coconut, if desired.
  • Place chicken in a zipper-topped plastic bag. In a small bowl, combine next 9 ingredients (garlic through black pepper).
  • Pour mixture over chicken. Seal the bag and turn to coat. Refrigerate overnight, or for at least 1 hour. Preheat grill to MEDIUM. Lightly oil the grill grate.
  • Remove chicken from bag and shake off excess marinade (reserving marinade). Grill over indirect heat for 15 to 20 minutes, turning occasionally, until chicken juices run clear.
  • Watch carefully to prevent burning! Meanwhile, transfer marinade to a small saucepan over medium heat. Bring to a boil then reduce heat and simmer until mixture is reduced by half.
  • Top grilled chicken with sauce and toasted coconut then serve over fresh spinach - enjoy!!!


SERVING SUGGESTION: Brown rice topped with a dollop of sour cream and chopped green onions. Add sliced cucumber on the side.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts and adjust cooking and marinating time accordingly.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 309 Calories; 10g Fat; 41g Protein; 13g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 8
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