Malibu Chicken

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You are probably saying to yourself,  “What on earth is Malibu Chicken?” Well, the answer to that is simple. I decided in my own little way that if something has pineapple and coconut in it then it’s got what I would figure is “Malibu flavor” and that’s about as far as I can go on that one.

My Malibu Chicken starts off as tender, plump chicken breasts that I trim neatly. Then I salt and pepper them and let them sit in coconut milk, pineapple juice and a little olive oil marinade for 15 or so minutes before I grill them to perfection.

Malibu chicken New York City

My grill and I have a spectacular view of New York City and the late afternoon and evening light is the best.

Juicy Chicken

The juiciness of this grilled chicken breast goes without saying. If I were to show you a video of me pressing down on top of this piece of chicken you would see the juices streaming right out. But why would I do that? I want the juice to stay in the chicken.

Malibu Chicken

I sliced the chicken after it rested and served it up with my tasty Malibu Relish. This chicken measures up with bold and bright flavors with a distinctly tropical flair.

Malibu Chicken Marinade and Relish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: ½ a chicken breast per serving

Calories per serving: --

Fat per serving: --

Take a tropical vacation in your own backyard with pineapple and coconut milk marinated chicken.


  • 1 15-ounce can of crushed pineapple
  • 1 15-ounce can of pineapple rings
  • 1 can of coconut milk
  • 2 tablespoons olive oil
  • 4 large chicken breasts trimmed of fat and cartilage
  • 2 scallions sliced on the bias
  • ½ of a large red pepper cut into a small dice
  • Zest from one lime
  • 4 tablespoons sriracha hot sauce (or to taste)
  • Lime wedges


    For the Marinade:
  1. Pour the juice from the two cans of pineapple into a bowl, reserving the pineapple from each can. Pour in the can of coconut milk and olive oil. Stir until mixed.
  2. Salt and pepper all sides of your chicken breasts and immerse them into the pineapple juice marinade. Let them sit in it for about 15 minutes. Remove, drain and pat dry before grilling.
  3. Grill your chicken with the lid closed for five minutes on each side and continue grilling until the internal temperature is 160 degrees as measured with a digital probe thermometer. Let the chicken rest for a few minutes while you grill the pineapple rings.
  4. For the Relish:
  5. Put the crushed pineapple, chopped scallions, red pepper and lime zest into a bowl and mix. Add the hot sauce to taste.
  6. Slice the chicken and serve with the grilled pineapple rings, lime wedges and Malibu Relish.


You can substitute fresh pineapple for both the marinade and the relish.

The Malibu Relish would also go great with wings and fish.

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