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blue bowl on wooden board with white rice topped with sticky coconut chicken with grilled pineapple
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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.

Course Dinner, Main Course
Cuisine American, Asian
Keyword chicken rice bowl, Coconut Sticky Chicken, grilled pineapple, sticky chicken
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 8 hours
Total Time 8 hours 30 minutes
Servings 4 people
Calories 365 kcal
Author Janet Barton

Ingredients

Marinated Chicken

  • 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

Sticky Sauce

  • 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

Instructions

  1. 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.
  2. 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.
  3. Transfer chicken to a warm platter and pour the sticky sauce over meat. Garnish platter with green onions.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipe Notes

  • 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.  
Nutrition Facts
Sticky Coconut Chicken
Amount Per Serving (1 serving)
Calories 365 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g80%
Sodium 1033mg43%
Potassium 381mg11%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 41g46%
Protein 4g8%
Vitamin A 185IU4%
Vitamin C 57mg69%
Calcium 44mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.