This chicken recipe is really good. The toasted coconut, chicken, and pineapple complement one another so well. This recipe was found in the July 2011 Clean Eating magazine. It makes 4 servings.
Curried Buttermilk Chicken with Grilled Pineapple
4 (6 ounce) pieces boneless, skinless chicken breast
1/2 cup unsweetened coconut flakes
cooking oil, high heat
4 pineapple slices
1 teaspoon curry powder
4 sprigs cilantro, fresh
Curried Buttermilk Marinade
2 cups low-fat buttermilk
2 tablespoons curry powder
2 teaspoons fine sea salt
1 teaspoon black pepper
Heat grill on medium-high and lightly oil grate. Remove chicken from marinade, pat dry with paper towel and grill until cooked through, about 3 minutes per side. Meanwhile, sprinkle both sides of pineapple with curry and grill until lightly charred, about 2 minutes per side. Transfer chicken and pineapple to a platter and loosely cover with foil. Let rest for 5 minutes.To serve, arrange pineapple slices on a large serving platter or each of 4 plates and top with chicken, coconut, and cilantro.
For Curried Buttermilk Marinade: