Grilled Chicken and Pineapple Recipe

Ingredients

• 1 cup canned unsweetened whole coconut milk
• 3/4 cup pineapple juice
• 1/4 cup chili-garlic sauce
• 1/4 cup fresh lime juice
• 1/4 cup packed light brown sugar
• 3 cloves garlic, finely chopped
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp finely grated peeled ginger (from one 2" piece)
• 2 lb boneless, skinless chicken thighs (about 8 small)
• Kosher salt
• Vegetable oil, for grilling
• 1 pineapple, sliced into rounds
• 1/4 cup packed fresh cilantro leaves

Instructions

1. In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.
2. Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade.
3. Prepare a grill for medium-high heat; preheat 5 minutes. (Alternatively, use a grill pan.) Lightly brush grates with oil.
4. Meanwhile, transfer marinade to a medium saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, until marinade is thickened, about 5 minutes. Remove from heat.
5. Grill chicken and pineapple, turning once, until chicken is lightly charred in places and an instant-read thermometer inserted into thickest part of chicken registers 165° and pineapple is tender and lightly charred, 8 to 10 minutes.
6. Transfer pineapple and chicken to a platter, drizzle with sauce, and sprinkle with cilantro.