Pineapple and coconut salsa
Combine red chilli, ginger, garlic, sugar, thyme, allspice, lime rind and juice, oil and salt in a small bowl. Season with pepper.
Place chicken in a large, shallow glass or ceramic dish. Pour over marinade, turning to coat. Cover. Refrigerate for 4 hours or overnight.
Heat a barbecue grill or chargrill pan over medium-high heat. Drain chicken. Barbecue chicken for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate.
Make Pineapple and coconut salsa: Combine pineapple, jalapeno chilli, coconut, lime juice and oil in a bowl. Season with salt and pepper.
Serve chicken with salsa, steamed rice, lime wedges and coriander.