2 (4 pound) whole chickens
1 (5 ounce) can coconut-flaked coconut
1 tablespoon olive oil
1 cup chopped onion
1 (8 ounce) can crushed pineapple juice concentrate
1 (6 ounce) can crushed pineapple chunks
1 cup diced celery
2 tablespoons lime juice
Preheat oven to 350 degrees F (175 degrees C) and grease a large baking dish.
Heat olive oil in a large skillet over medium heat. Add chicken, toss, and cook for about 6 minutes on each side. Remove chicken from skillet and place on prepared baking pan. Brush with coconut, then olive oil, and sprinkle with pineapple juice concentrate.
In a small bowl, mix pineapple juice concentrate, celery and lime juice. Pour coconut mixture over chicken. Cover and refrigerate overnight.