📖 Instructions

1. First, let's prep the marinade. In a medium bowl, whisk together the coconut milk, soy sauce, lime juice, ginger, garlic, brown sugar, and curry powder. Give it a good mix until everything is well combined and that brown sugar is gone.
2. Now, let's get that chicken ready. Cut the chicken breasts into 1-inch cubes. This size is perfect for grilling and ensures they cook evenly. Add the chicken to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor. The longer it marinates, the more flavorful and tender the chicken will become. I typically leave it in their for four hours
3. While the chicken is marinating, let’s tackle the pineapple. Peel, core, and cut the pineapple into 1-inch chunks. You want them to be roughly the same size as the chicken pieces for even grilling. If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. This is a really important step to avoid unwanted burning.
4. Time to assemble those skewers! Thread the chicken and pineapple chunks onto the skewers, alternating between the two. You can arrange them in any pattern you like; I usually go for a chicken-pineapple-chicken-pineapple sequence. Make sure not to overcrowd the skewers, as this can hinder even cooking.
5. Preheat your grill to medium heat. If you're using a grill pan indoors, heat it over medium heat as well. Lightly oil the grill grates or grill pan to prevent sticking. I have forgotten to oil it up before and boy was it not fun.
6. Carefully place the skewers on the preheated grill. Cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the pineapple is nicely caramelized. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
7. Remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh cilantro or a sprinkle of sesame seeds, if desired.
8. Serve the Grilled Pineapple and Coconut Chicken hot off the grill. It's delicious on its own, or you can pair it with rice, quinoa, or a fresh salad. Leftovers can be stored in the refrigerator for up to 3 days.