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Grilled Pineapple Chicken Recipe

This is a Hawaiian grilled pineapple chicken recipe with a rich creamy coconut and lime sauce. Try it and tell us what you think at the bottom of this page.


Ingredients (Serves 6)
Time: 1 Hour

Pineapple Chicken Marinade

  • 2 cups sweet white wine


  • 1/4 cup coconut milk


  • 2 tablespoons lime juice


  • 1 tablespoon brown sugar


  • 1 teaspoon cayenne pepper


  • 1/4 teaspoon cumin powder


  • 6 (6 ounce) skinless, boneless chicken breast halves


  • Sweet and Sour Pineapple Chicken Sauce

  • 1/2 (16 ounce) container sour cream


  • 1/4 cup coconut milk


  • 1/4 cup coconut flakes


  • 1/4 cup lime juice


  • 2 tablespoons chopped cilantro (or to taste)


  • 1 garlic clove, minced


  • 1 pinch salt and pepper to taste


  • 6 circular slices of peeled, cored pineapple


  • 1 avocado, thinly sliced (optional garnishment)

    How to Grill Pineapple Chicken

    Mix all of the marinade ingredients with a food processor or blender. Pour marinade into a large resealable plastic bag and add chicken. Seal and shake to coat. Open, remove air, reseal and allow to marinate at least 30 minutes.

    Meanwhile preheat and outdoor grill for medium-high heat.

    Lightly oil grate. Remove the chicken from the coconut marinade and shake off excess. Discard the remaining marinade.

    Grill the pineapple and chicken. For the pineapple grill five minutes, turning once, until each side is grill marked. For the chicken, about 6 - 8 minutes per side or until juices run clear and centers are no longer pink(internal temperature should reach 170 degrees F).

    To make the sauce, whisk together the sour cream, coconut milk, coconut flakes, and lime juice. Use a fork to stir in the cilantro and minced garlic. Add salt and pepper to taste.

    To serve, top each chicken breast with a slice of grilled pineapple, a dollop of your sweet and sour coconut cream sauce, and some sliced avocado.



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