Malibu Chicken

Tender chicken marinated in fresh summer flavours of coconut and pineapple. This Malibu Chicken doesn’t get any better.


For the Marinade

1 can crushed pineapple
1 can pineapple rings
1 can coconut milk
2 tablespoons olive oil

For the Chicken

4 large chicken breasts, trimmed of fat and cartilage
salt to taste
pepper to taste

For the Relish

2 scallions, sliced
½ large red pepper, diced
Zest of one lime
4 tablespoons sriracha hot sauce
Lime wedges


  1. Add the juice from the two cans of pineapple into a bowl, reserving the pineapple from each can. Add in the can of coconut milk and olive oil. Stir until mixed.
  2. Salt and pepper all sides of the chicken breasts and place into the pineapple and coconut marinade. Let them sit for about 15 minutes. Remove, drain and pat dry.
  3. Grill chicken for five minutes on each side. Then continue grilling until the internal temperature is 70°C.
  4. Remove chicken from grill and let rest. Place reserved pineapple rings onto grill. Grill for a few minutes until grill marks form.
  5. Add reserved crushed pineapple, chopped scallions, red pepper, lime zest and sriracha into a bowl and mix.
  6. Slice the chicken and serve with the grilled pineapple rings, lime wedges and relish.