- 4 chicken breasts
- 1 whole pineapple
- 1 can coconut milk
- 2 Tbsp red curry paste
Prevent your screen from going dark
Cut chicken breast in half (butterfly open).
In a large ziploc bag combine chicken, coconut milk and curry.
Marinade overnight (or for at least 2 hours) in the fridge
Cut pineapple into quarters, reserve skin with 1/4" pineapple still remaining.
On a piece of tin foil layer pineapple skin and chicken.
Top with pineapple skin (optional).
Wrap in foil.
Cook on the grill for 10-12 mins or until chicken is cooked through.