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Grilled Pineapple Curry Chicken

  • Cook Time: 3 - 5 minutes
  • Servings: 4
  • Course: Main Dish

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  • Curry Rub:
  • 2 tablespoons of curry powder
  • 2 teaspoons of Kosher salt
  • 2 teaspoons of black pepper
  • 1 teaspoon of packed brown sugar
  • Coconut Lime Sauce:
  • 1/2 cup of coconut milk
  • juice of 1/2 fresh lime
  • Honest Barbecue Sauce: 
  • 1/4 cup of your favorite barbecue sauce,
  • 1/4 cup of honey
  • Ingredients: 
  • Reynolds Wrap® Non-Stick Foil
  • 4 boneless, skinless chicken breast halves 
  • 1 medium red onion sliced 1/4-inch thick
  • 1 tablespoon of vegetable oil
  • 1/2 medium sized fresh pineapple, cored and sliced 1/4-inch thick


Step 1

Preheat grill to medium high. Tear off a sheet of Reynolds Wrap® Non-Stick foil long enough to cover the entire grill grates. Make draining holes in the sheet of foil with a large grilling fork; set aside.

Step 2

Combine ingredients for Curry Rub, Coconut Lime sauce and Honey Barbecue Sauce in separate bowls; set aside. Sprinle remaining curry rub over chicken. Brush onion slices with vegetable oil.

Step 3

Place foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place chicken, onion slices and pineapple slices on foil.

Step 4

Grill chicken, onion and pineapple 3 to 5 minutes. Brush chicken and onion slices with Honey Barbecue Sauce; grill 5 minutes longer. Remove pineapple and onion slices from foil sheet. Turn chicken and brush with barbecue sauce. Continue grilling 3 to 5 minues until chicken is tender and juices run clearo or meat thermometer reads 170°f.

Step 5

Place onion and pineapple slices on top of the chicken. Drizzle with Coconut Lime Sauce. Grill 2 to 3 minutes until sauce is heated.

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