Curried Buttermilk Chicken & Grilled Pineapple

Wednesday, March 7, 2012

Ingredients

4 6oz boneless, skinless chkn Breasts

1 1/2 cups Curried Buttermilk Marinade * see CBM recipe below

1/2 C unsweetened coconut flakes

4 crosswise slices pineapple rounds about 1/2 inch thick

1 tsp curry powder

4 sprigs fresh cilantro

Curried Buttermilk Marinade  MAKES 2 cups

In a medium bowl, whisk together 

2 cups low fat buttermilk 

2 tbsp curry powder

2 tsp fine sea salt

1 tsp ground black pepper

Store in an airtight container in fridge for several days 

Can be used with pork chicken seafood and veggies... enjoy!

Directions:

Step 1;

Place chicken in large zip lock bag. Add CBM and seal squeezing out as much air as possible.

Refrigerate for 2-6 hours turning occasionally to marinate all sides

Step2;

In a small nonstick skillet, heat coconut on medium until lightly browned, stirring for about 3 min. Transfer to plate to cool

Step3;

Heat grill on MED-HIGH and spray grate. Remove chicken from marinade and pat with paper towel. 

Grill until cooked through about 3 minutes or so on both sides. 

Meanwhile sprinkle both sides of pineapple with curry and grill until lightly charred, about 2 min each side

Take chicken and pineapple off and let rest on a plate covered by foil for 5 min. 

Step4;

To serve arrange pineapple slices on a plate top with chicken, coconut, and cilantro. Even if you skip the coconut DO NOT skip the cilantro... so good

Nutritional info

1breast,1pineapple, 2tbsp coconut

Cal:298 Fat 9g  Carbs 11g  Protein 4g   Sodium 119mg Sugar 7g

This recipe brought to us by Clean Eating magazine July2011