Created by TeresaS on March 27, 2016
Step 1: In a large bowl, combine 1/4 cup coconut milk with white parts of scallions, salt and pepper. Add chicken and let marinate at room temperature uncovered, for 30 minutes (or cover and refrigerate overnight).
Step 2: In a another large bowl, combine remaining 1/3 cup coconut milk with green parts of scallions. Stir in pineapple and strawberries. Set aside or, if not serving immediately, cover and refrigerate until ready to use. (This mixture can be made 1 day ahead).
Step 3: Heat a grill pan over medium-high heat. When pan is very hot add chicken and grill for 5 to 7 minutes per side until cooked through or a thermometer registers 165°F when inserted into the thickest part of the breast.
Step 4: Divide chicken and greens evenly among 4 plates. Top each serving with a quarter of Pineapple-Strawberry Salas and serve