Ingredients
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3/4 teaspoon cumin
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2 teaspoons curry powder
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1 teaspoon turmeric
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1 cup unsweetened coconut milk (light version is fine)
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1 teaspoon olive oil
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1/2 tablespoon rice vinegar
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1/2 tablespoon honey
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salt and pepper
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1 1/2 lbs boneless chicken breasts, cut into 2 inch pieces
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1/2 fresh pineapple, peeled,cored and cut into 1 1/2 inch chunks
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6 -8 wooden skewers or 6 -8 metal skewers (if using wood soak for at least 30 minutes)
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2 red bell peppers, seeded and cut into 1 inch pieces
Instructions
- In a small skillet toast the cumin, curry powder and turmeric over low heat stirring for about 20 seconds. Remove from heat and set aside.
- In a large bowl whisk together the toasted spices, coconut milk, oil, vinegar, honey, salt and pepper. Add chicken, tossing to coat evenly and then refrigerate for at least one hour.
- Start the grill or preheat the broiler (if using broiler grease the broiler pan well).
- Thread the skewers alternating pieces of chicken, bell pepper and pineapple. Season skewers with salt and pepper.
- Lightly grease the grill rack with oil and then place the skewers on it and grill for 4-6 minutes per side, or until chicken is cooked.