Coconut Chicken With Pineapple-Strawberry Salsa

Prep Time
Cook Time
Ready In

"This is out of a clean eating magazine. It makes a great summer dish. The chicken can be cooked on the outdoor gill."

Original recipe yields 4 servings


  • Serving Size: 1 (327.1 g)
  • Calories 360.5
  • Total Fat - 11 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 113.4 mg
  • Sodium - 649 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 15.6 g
  • Protein - 40.4 g
  • Calcium - 78.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 46.7 mg
  • Thiamin - 0.3 mg

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. Sit 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

Tips & Variations

No special items needed.



This was excellent! We all loved the coconut milk based dressing for the fruit. We grilled the chicken and it was great with a hint of coconut flavor. I was busy writing a paper for school, my son prepped the lettuce, my husband did the grilling, and I threw the salsa together very quickly. Delicious, quick, and healthy. Thank you!

review by:
(16 Apr 2017)