Curried Buttermilk Chicken with Grilled Pineapple

IMG_7821This 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

Place chicken in a large zip-top bag.  Add Curried Buttermilk marinade and seal, squeezing out as much air as possible.  Refrigerate for 2 to 6 hours, turning occasionally.
Meanwhile, in a small nonstick skillet, heat coconut on medium until lightly browned, stirring occasionally, about 3 minutes.  Transfer to a plate to cool.

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:

Whisk together buttermilk, curry powder, sea salt, and black pepper.  Store in an airtight container in refrigerator for up to several days  Can be used to marinate pork, chicken, seafood, or vegetables.
Per serving – Calories: 298, Total Fat: 9g, Carb: 11g, Fiber: 2g, Protein: 41g
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