Serves 6

Citrus-Steamed Carrots (see recipe on page 96) is a nice accompaniment to this dish.

¼ cup peanut butter

½ cup coconut milk

¼ cup Chicken Stock (see recipe on page 109)

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.

Coconut Confusion?

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