The creation of Curried Chicken Pineapple Skewers came about for a number of reasons. This is true for so many of the recipes you will find on my site. The recipes are created based on the product availability and circumstances at the time. So, for example, this particular recipe was the result of the fact that it was a hot summer day and I was thinking about what to make for dinner that wasn’t going to heat the house up even more than it already was. The logical choice of cooking modality was the BBQ. The house could remain at a tolerable….well sort of….heat and really, any excuse to BBQ is usually a good one. So, with that in mind, I decided that chicken with a curry flare to it struck my fancy. I had recently purchased a large box of canned pineapple chunks from Costco and had been wondering what I was going to do with the zillions of cans I was now the proud owner of! I thought that a curry marinade for the chicken would be a lovely accompaniment to the pineapple wedges and that they would be easy to skewer. The addition of some onion made these Curried Chicken Pineapple Skewers a complete meal all in itself! I did serve it with my yellow rice recipe that you can also find here on F.E.A.R along with some naan bread. Just like that you have yourself a healthy dinner that was easy to prepare and will keep the kitchen nice and cool on a hot summer day! Not too shabby for a weekday dinner.
- 1 1/2 Pounds Chicken Breasts, boneless and skinless They don't have to be boneless, skinless but it's the way I prefer them.
- 2 Cups Fresh pineapple juice, be sure to save the pineapple for the skewers! Canned pineapple juice is fine as well. You will need 2 cans for this recipe size
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice Preferably freshly squeezed lemons
- 2 Cloves Garlic, minced
- 1 Tbsp Coriander
- 1 Tbsp Curry Powder
- 1 Tbsp Cumin
- 1 Tbsp Cardamon
- 2 Tsp Paprika
- 1 Tsp Salt
- 1 Tsp Pepper
- 1-2 Tsp Red Curry Paste You decide how much or little you want to use. Start off small and see how it goes!
- 1 Can Coconut Milk It's best to use full fat version rather than the lite. You can substitute the lite if you prefer, it just won't be as creamy
- 5 Tbsp White Wine Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 3 Cloves garlic
- 1 Tbsp Fresh Ginger, grated
- 3-4 Tbsp Curry Paste
- 1 Cup Onion, diced
Cut chicken breasts into chunks. Combine the rest of the ingredients. Don't forget to hang on to the pineapple which you will need later for the skewers. Let chicken marinate for at least 2 hours or overnight if you have the time.
Heat olive oil in saucepan, add onion, cook 3-4 min til softened - add garlic and continue cooking another 1-2 minutes. Add in the rest of the ingredients except the coconut milk. Whisk in coconut milk - bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Using an immersion blender if you have one or a regular blender if you don't, smooth out sauce. Once the chicken has been skewered and you are ready to put them on the BBQ, baste skewers with the curry BBQ sauce.
To assemble the skewers: if you are using wooden skewers, be sure to soak them in water for at least 1/2 an hour prior to assembly. Alternate chicken and pineapple chunks and fill skewers until all ingredients have been used. Brush with the curry BBQ sauce and fire up the grill! BBQ chicken until cooked through and be sure to keep your eye on them as they can burn quickly if left unattended! Be sure to turn frequently in order to cook evenly. This recipe goes great with my yellow rice.