Step 1

Cut chicken breast in half (butterfly open).

Step 2

In a large ziploc bag combine chicken, coconut milk and curry.

Step 3

Marinade overnight (or for at least 2 hours) in the fridge

Step 4

Cut pineapple into quarters, reserve skin with 1/4" pineapple still remaining.

Step 5

On a piece of tin foil layer pineapple skin and chicken.

Step 6

Top with pineapple skin (optional).

Step 7

Wrap in foil.

Step 8

Cook on the grill for 10-12 mins or until chicken is cooked through.