Coconut and curry – two staples of St. Lucian cuisine – are ingredients that were meant to be together, just like chocolate and peanut butter, and gin and vermouth. Chicken legs have much more flavor and texture when grilled than breasts, but if you prefer white meat, it’s fine to substitute.

Yield: 4 servings

In a large Ziploc bag add oil, garlic, curry powder, cayenne pepper, and mix. Add chicken and marinate in refrigerator for at least 2 hours and up to 6.

Preheat grill to 375˚F. Remove chicken from bag and season with salt. Brush grill with oil and place chicken on grill. Grill on either side until cooked through, about 9–10 minutes per side. Garnish with minced cilantro.

In a medium saucepan, add coconut milk and bring to a boil. Add oil and rice and boil for 1 minute. Reduce to a simmer, cover tightly, and cook until tender, about 45 minutes. Cut pineapple into 1/2-inch thick pieces and add to rice. Season with salt.