INGREDIENTS:
- 3 boneless chicken breasts
- ¼ cup pineapple juice (from the 8-ounce can listed below)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- ½ teaspoon ground ginger
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lemon juice
- ¾ teaspoon curry powder
- ¼ teaspoon ground ginger
- ½ cup red grape halves
- 1 (8-ounce) can pineapple chunks, juice reserved for marinade
- 2 green onions, sliced
- salt and pepper to taste
- ½ cup toasted macadamia nuts
- ¼ cup toasted shredded unsweetened coconut, optional
INSTRUCTIONS:
- Place chicken in a large ziptop bag. Add pineapple juice, soy sauce, brown sugar, and ginger. Shake to mix and coat the chicken. Let marinate 30 minutes.
- Coat grill grates with oil and heat grill to medium-high heat.
- Grill chicken on both sides until cooked through, about 5 minutes per side.
- Let chicken cool 10 minutes and then cut into bite-sized pieces.
- In a large bowl, stir together mayonnaise, sour cream, lemon juice, curry powder, and ginger.
- Fold in chicken, grapes, pineapple, and green onion. (Note: you may want to cut the pineapple into smaller pieces).
- Season to taste with salt and pepper.
- Sprinkle macadamia nuts and coconut over the top.
- For best flavor, refrigerate for at least an hour before serving.
Source: Spicy Southern Kitchen
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