Grilled Pinapple Curry Chicken drizzled with Coconut Lime Sauce

Posted on January 17, 2008. Filed under: Recipes | Tags: barbeque sauce, coconut, coconut rice, curry, dinner idea, lime, panini press grill, pineapple, tropical foods |

Believe it or not, I found this gem of a recipe on a coupon stuck to the side of a Reynolds Wrap Release Non Stick box. As I started reading all the ingredients, I realized I was only short by two and that I HAD to make this. Rick and I had a hard time imagining how curry, barbecue sauce and coconut milk would all come together. Why not try it and find out?! What a novel idea!

We rolled back our sleeves and prepped the ingredients. Our pineapple happened to be perfectly sweet so that really added to the dimensions of flavor in this dish. Oh man, be still my beating heart…we loved it! I don’t know what it’s going to take to talk you into making this recipe, but you have to give it a try! Everything about it is so perfect. It’s hard to go wrong. I venture to say it’s a “no fail” recipe (as long as you can read). Rick said, “It has such an island flavor to it…” I couldn’t agree more.

Curry Rub
2 tablespoons curry powder
2 teaspoons Kosher salt
2 teaspoons black pepper
1 teaspoon brown sugar

Coconut Lime Sauce
1/2 cup coconut milk
1 teaspoon Curry Rub
Juice from one-half fresh lime

Honey Barbecue Sauce
1/2 cup barbecue sauce
1/4 cup honey

Ingredients
4 boneless, skinless chicken breast halves (4 to 6 oz each)
1 medium red onion, sliced 1/4 inch thick
1 tablespoon vegetable oil
1/2 medium fresh pineapple, cored and sliced 1/4 inch thick

PREHEAT grill to medium-high. If you are using an open flame grill, tear off a sheet of aluminum foil long enough to cover entire grill plate. Make drainage holes in the foil with a grilling fork; set aside. Otherwise, a cuisinart panini press grill or griddle will work.

COMBINE: ingredients for Curry Rub, Coconut Lime Sauce and Honey Barbecue Sauce in separate bowls; set aside. Sprinkle remaining Curry Rub over chicken. Brush onion slices with vegetable oil.

PLACE foil sheet with holes on grill grate with non-stick (dull side) side toward food; immediately place chicken, onion slices and pineapple slices on foil or your griddle.

GRILL chicken, onion and pineapple 3 to 5 minutes; turn. Brush chicken and onion slices with Honey Barbecue Sauce; grill 5 minutes longer. Remove pineapple and onion slices from foil sheet or griddle. Turn chicken and brush with barbecue sauce. Continue grilling 3 to 5 minutes or until chicken is tender and juices run clear.

PLACE onion and pineapple slices on top of chicken. Drizzle with Coconut Lime Sauce. Grill 2 to 3 minutes or until sauce is heated.

The marriage of this dish with coconut rice is perfect. Rick gives it two thumbs up!

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