Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe with grilled pineapple makes very juicy chicken and is a great way to get your family to eat well without them knowing it! Serve with jasmine rice and fresh tomato slices.

Recipe Summary

15 mins
15 mins
1 day
1 day 30 mins
4 chicken breasts


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine coconut milk, Hawaiian marinade, and garlic powder in a dish large enough to marinate the chicken breasts. Add chicken. Cover and marinate in the refrigerator, turning every 3 to 4 hours, about 24 hours.

  • Combine coconut milk, cinnamon, vanilla extract, and butter flavoring in a dish. Add pineapple. Cover and marinate in the refrigerator, at least 1 hour.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken on hot grill; discard marinade. Cook chicken, without pressing or poking, and flipping only twice, until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a platter; let rest for 4 to 5 minutes.

  • Place pineapple on the hot grill and cook on medium-high heat for 2 to 3 minutes per side. Transfer grilled pineapple to the platter with the chicken.

Cook's Notes:

You can replace the coconut milk with cream of coconut, but if you do, watch the chicken... There will be added sugar so it will burn easier. Also added sugar means added calories.

The longer you marinate the chicken and pineapple, the better.

Nutrition Facts

587 calories; protein 34.3g; carbohydrates 63.6g; fat 20.2g; cholesterol 67.2mg; sodium 3142.4mg. Full Nutrition