Blog, Food Recipes

Grilled Pineapple Coconut Chicken

Posted by angeladawn1220 on

That’s it! I’m facing my fears of cooking on open flames and braving our trusty charcoal grill tonight to make the most D to the LISH Pineapple Coconut Chicken! With Carl as my “grill guide” you can watch me in this latest Saturday Dinners with Ang episode and see how I grill up the most beautiful charred chicken. I created this recipe because I was in the mood for some tropical flare in a bowl! The toasted coconut lime rice is the perfect side to this chicken and topped with the fresh pineapple pico, you have yourself the PERFECT bowl to enjoy any night of the week or even entertain your friends with this yumminess! Enjoy! 

Grilled Pineapple Coconut Chicken
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Grilled Pineapple Coconut Chicken

Recipe by angeladawn1220
0.0 from 0 votes
Course: Blog, Food RecipesCuisine: Hawaiian FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

minutes
Calories

300

kcal

Ingredients

  • 1 lb 1 Boneless Skinless Chicken Thighs

  • *For the Marinade*

  • 15 oz 15 Coconut Milk

  • 1/2 cup 1/2 Cubed Fresh Pineapple

  • 1/3-1/2 cup 1/3-1/2 Cilantro

  • 1 1 Large Lime Zested and Juiced

  • 2 2 Cloves of Garlic

  • 1 Tbsp 1 Minced Ginger

  • S&P to taste

  • *For the Pineapple Pico*

  • 1/2-1 cup 1/2-1 Fresh Pineapple Diced

  • 1 1 Jalapeño Diced

  • 1/4-1/3 cup 1/4-1/3 Cilantro

  • 1/2 1/2 Red Onion Diced

  • 1/2-1 1/2-1 Lime Juiced

  • *For the Toasted Coconut Rice*

  • 2 cups 2 Water

  • Salt to Taste

  • 1 cup 1 Jasmine Rice

  • 1/3 cup 1/3 Shredded Coconut

  • 2 Tbsp 2 Olive Oil

  • 1 1 Lime Zested and Juiced

Directions

  • To begin, place all ingredients for marinade in a high powdered blender and blend until combined
  • Place chicken in dish and pour marinade overtop of chicken. Marinade in fridge for 2-4 hours
  • Prepare your grill or cook top and cook your chicken to 165
  • To make your pico, dice your ingredients, place in container and squeeze fresh lime juice. Mix together and place in fridge until ready to use
  • To make your rice, heat olive oil in sauce pot and toast coconut until starting to brown. Add rice and toast with coconut for a couple minutes. Add water, salt, lime zest and juice. Bring to boil and turn down to low, place lid on and simmer for 20 minutes until tender

Recipe Video

Notes

  • You can cook your chicken with whatever method you prefer, but I do suggest grilling as you get such a great flavor from the charcoal.

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