Sticky chicken is my go-to that my family loves. It’s simple to prepare and is crazy flavorful. Because it’s so easy I made it for 50 hungry girls at a girl’s camp!
Marinating the Chicken in Coconut Ginger Marinade
- Combine the coconut milk, soy sauce, ginger, and chili flakes.
- Give it a stir.
- Place the chicken in a gallon-size resealable bag. Pour the coconut marinade over the chicken breasts.
- Make sure all of the chicken pieces are covered well with the marinade. Seal the bag closed and refrigerate for at least 4 hours or overnight. I like to marinate overnight because the coconut flavor goes all the way through the chicken. The coconut milk, also, acts as a tenderizer and adds moisture. 😋
Grilling the Chicken
Let’s make the Sticky Sauce
- The sticky sauce in advance and refrigerate then just heat before serving. Pour the rice vinegar into a small saucepan.
- Add the soy sauce, chili flakes, and sugar.
- Bring to a boil over medium-high heat.
- Boil until reduced to 1/2 cup. Watch carefully toward the end of boiling because it can burn quite quickly. Remove from heat.
Coconut Grilled Pineapple
- Pour a 1/2 cup coconut milk over the pineapple and reseal the bag and refrigerate with the chicken. I like to marinate overnight so the coconut flavor penetrates the pineapple.
- Grill the pineapple once the chicken has been turned over. The pineapple can be placed directly on the grill or use a nonstick aluminum foil. The pineapple will caramelize nicely and will not stick to the foil.
- Turn the pineapple over when it begins to brown on the bottom, 3-4 minutes. Sprinkle with coconut sugar, if desired. The pineapple is sweet enough so it really doesn’t need the sugar, but I love the deeper flavor of caramelization from the coconut sugar.
- Cook for an additional 3-4 minutes. Watch carefully so the pineapple does not burn. Remove from the grill.
Creating a rice bowl is a great way to serve Coconut Sticky Chicken. Top rice with sliced sticky chicken, grilled pineapple, purple cabbage, and cucumbers. Garnish with sliced green onions, cilantro, and a sprinkle of sesame seeds.
How to Cut and Store Fresh Ginger
- With a paring knife or the edge of a spoon carefully peel the outer skin.
- I like to slice them into disks.
- Then I slice them into matchsticks.
- Lots of little matchsticks.
- Put the matchstick slices of ginger in a re-sealable freezer bag. Label the bag and place in the freezer.
- After the ginger has frozen you can just break off pieces and chop for recipes. It lasts in the freezer for months. Finely dice a tablespoon of ginger for the marinade.
How to Cut a Fresh Pineapple
- Start with one ripe pineapple. Cut off the top and the bottom of the pineapple.
- Cut down the sides to remove the outer peel. Make sure you remove all those little brown things. They hurt your tongue.
- I’m cutting my pineapple into spears. Cut the pineapple in half.
- Then cut the halves into quarters.
- I like to remove the center core.
- Slice into spears. Put half of the pineapple in a re-sealable bag. Reserve the remaining pineapple spears or just eat them.
Sticky Coconut Chicken
Sticky Coconut Chicken with Grilled Pineapple is marinated in coconut milk and fresh ginger for flavorful and moist grilled chicken. Drizzled with a spicy soy sticky sauce and grilled coconut pineapple.
- 4-6 chicken breasts boneless/skinless
- 1 cup of canned coconut milk
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon hot chili flakes
- 4-5 green onions chopped for garnish
- ¾ cup rice vinegar
- ½ cup cane sugar or coconut sugar
- 3 tablespoons soy sauce
- 1 teaspoon hot chili flakes
Coconut Marinated Grilled Pineapple
- 1/2 ripe pineapple
- 1/2 cup coconut milk
- 2 tablespoons coconut sugar
- Rinse chicken and pat dry and place in a large resealable plastic bag. In a small bowl, mix coconut milk, ginger, soy sauce, and hot chili flakes. Pour mixture over chicken breasts. Re-seal bag and refrigerate at least 4 hours or overnight.
- Lift chicken from bag. Grill over medium heat. Close lid on a gas grill. Cook, turning as needed to brown on both sides until meat is no longer pink in center of thickest part approximately 10-12 minutes.
- Transfer chicken to a warm platter and pour the sticky sauce over meat. Garnish platter with green onions.
- In a 2- to 3-quart pan combine all ingredients. Bring to a boil over high heat and cook until mixture is reduced to ¾ cup, 8 – 10 minutes. Pour over grilled chicken. Can be made ahead and refrigerated to up to 1 week. Reheat before using.
- If by chance you are a pansy and don't like a little spice, you can adjust the hot chili flakes to 1/2 teaspoon.
- Peel and cut the pineapple into spears, rings or desired shape. Place the pineapple in a re-sealable plastic bag and pour coconut milk over. Re-seal and refrigerate for 4 hours or overnight.
- Place the marinated pineapple on a hot grill. Grill for 3-4 minutes. Turn the pineapple and sprinkle with coconut sugar. Grill an additional 3-4 minutes or until the brown sugar begins to caramelize. If you put the pineapple directly onto the grill grates, be sure to watch carefully so the pineapple does not burn.
- The key to making the chicken moist and tender is to marinate it for a good eight hours or overnight for the most flavor.
- This recipe works well for any cut of chicken you may have on hand. I have used boneless thighs, boneless breasts and chicken tenders with great success.
- Fresh pineapple is preferred. I have never used canned pineapple, but that is always an option, if fresh isn't available.
- Renolds Wrap Aluminum foil brand has a nonstick foil. It's great for sticky foods.
- I use organic canned coconut that is whole fat.
If you try this recipe and love it, please let me know. Give me a start rating in the recipe card above.
This post was originally posted in 2010. I have made a few healthier changes to the recipe, added new photo’s and recipe card with nutritional information. This is a picture of the original post in 2010 🤦♀️Please tell me my photography has improved over the years.