Ingredients

How to make it

  • Preheat grill to medium-high heat.
  • Place chicken in a shallow glass baking dish. Place remaining ingredients in a blender and blend thoroughly to make piña colada marinade. Cover, refrigerate and reserve 1/2 cup marinade until ready to use for basting.
  • Pour remaining marinade over chicken, cover, and refrigerate 3 to 4 hours, or overnight.
  • Grill chicken 3 to 4 minutes per side, basting with reserved 1/2 cup piña colada marinade and turning chicken frequently, until no pink remains and juices run clear (see Note).
  • Frequent basting gives this chicken even more tropical flavor, but be sure not to baste it during the last 4 minutes of cooking, so the cooked chicken doesn’t come in contact with marinade used on raw chicken.

People Who Like This Dish 3
Reviews & Comments 4

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  • jkirk 4 years ago
    The flavor of the tripics! Sounds good to me, and my wife loves coconut.
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  • hungrybear 4 years ago
    a Goody one
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  • pleclare 4 years ago
    Sounds great!
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  • 22566 4 years ago
    Sitting here singing...Jimmy Buffett...'If you like Pina Coladas'
    as I read your very fine recipe...to bad it's not raining tonight ~Big Grin~
    You know I'm just spoofin' you Blue Bird :o)
    Great Recipe.
    Thank-you
    Kind Regards
    Joyce
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