Blueberry Jalapeno Coconut Chicken Recipe

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 skinless, boneless chicken breast halves
  • 1 cup prepared Italian dressing (I like Good Seasons)
  • 1 Tbsp. lite soy sauce
  • 1 teaspoon ginger powder
  • 1 Tbsp. olive oil
  • 2 cloves fresh minced garlic
  • 1 bunch scallions, trimmed and chopped
  • 2 or 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.