Peanut-Coconut-Grilled Chicken Sandwich by Connie Diekman, Med, RD, LD, FADA and Sam Sotiropoulos

Don't confuse coconut milk with the liquid from a fresh coconut. Coconut milk is made with water and coconut meat.

INGREDIENTS | SERVES 6

¼ cup peanut butter

½ cup coconut milk

¼ cup chicken stock

1 pound boneless, skinless chicken breasts

6 slices whole-grain bread

½ fresh pineapple

Mix together the peanut butter, coconut milk, and stock. Marinate the chicken in this mixture for 4 hours, then remove the chicken and reserve the marinade.
Preheat grill.
Grill the chicken on each side for approximately 10 minutes.
While the chicken is grilling, thoroughly cook the marinade over medium heat in a small saucepan until it is reduced by half.
Toast the bread. Slice the chicken on the bias and fan it over the toast. Slice the pineapple and place the slices on top of the chicken.