Blueberry Jalapeno Coconut Chicken
This is a flavorful, colorful, delicious and healthy dish that could easily become a family favorite. If possible, grill the chicken using your outside charcoal grill.
- 4 halves skinless boneless chicken breast
- 1 cup prepared Italian dressing
- 1 tablespoon lite soy sauce
- 1 teaspoon ginger powder
- 1 tablespoon olive oil
- 2 cloves fresh garlic, minced
- 1 bunch scallions, trimmed and chopped
- 3 jalapeno peppers, seeded and minced
- 1 cup shredded coconut
- 1 cup blueberries
- Juice from two fresh limes
- Place the chicken, soy sauce, ginger and Italian dressing in a zipper lock bag and marinate for at least 20 minutes, and up to an hour.
- Meanwhile, in a 2-quart saucepan, heat the oil over medium high heat and sauté the garlic, scallions and jalapeno peppers for 3 or 4 minutes or until they begin to toast. Stir in the coconut and sauté another 2 or 3 minutes. Reduce heat to warm and stir in the blueberries and lime juice. Keep warm until ready to serve.
- Grill the chicken over medium high coals, just until done or no longer pink inside, about 6 minutes per side depending on the thickness of the chicken. Remove the chicken to a warmed platter and spoon the blueberry coconut mixture over the top.