The Pioneer Woman Tasty Kitchen
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Pineapple Curry Glazed Chicken Skewers

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Level: Easy

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Description

If you like the flavors of coconut, pineapple and curry this is definitely a dish for you. These delicious little morsels turned out even better than I thought they would. I swear they were like meaty candied morsels. They are savory and sweet with just a bit of heat, soooo yummy.

Ingredients

  • 1 can Crushed Pineapple, Drained (reserve 1 Tbs Of Juice)
  • ¼ cups Honey
  • ¼ cups Brown Sugar
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Vanilla Extract
  • ¼ cups Red Bell Pepper, Minced
  • 4 cloves Garlic
  • 1 can Coconut Milk
  • 2 whole Chicken Breast
  • ½ whole Small Onion
  • ¼ cups Cilantro, Minced
  • 14 sticks Small Wood Skewers

Preparation

Pineapple Curry Glaze

In a large bowl combine pineapple, honey, brown sugar, pineapple juice, curry, vanilla, red pepper and 2 cloves of minced garlic. Combine well.

Heat a large skillet to a medium-high heat. Pour in pineapple mixture and bring to a boil, turn down heat and let it simmer for 10 minutes, stirring occasionally. Set aside.

Chicken

Pour coconut milk into a large bowl. Cut chicken into 1 inch pieces, (I like it when chicken is still a little frozen, it’s easier to cut) and drop into the bowl of coconut milk.

Heat a large skillet with 1 Tbs of olive oil, saute onions and 2 cloves of minced garlic until translucent.

Using slotted spoon, transfer chicken from bowl to the hot pan. (rinse out bowl, you will need it again) Cook until “browned”. Remove chicken from skillet and place in bowl, let it cool until it is comfortable to handle.

Preheat broiler on normal. Prepare broiling pan. Skewer 4 to 5 pieces of chicken on each skewer.

Coat skewers with pineapple glaze and place on broiling pan, spoon pineapple glaze over skewers.

Broil at normal heat until cooked through and browning, about 10 mins. Keep an eye on it.

Serve warm and garnish with cilantro.

One Comment

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Avatar of Mel W

Mel W on 3.28.2010

I’ve made this dish twice. It’s really quite good. My only grievance is that the tastes of pineapple and coconut weren’t quite as strong as I was expecting it to be, but that’s okay. I served it on top of rice, and piled the extra pineapple glaze on top of that. I also made the skewers with red and yellow bell peppers, as well as onion chunks. This gets 5 mitts, easily. My advice to people making it would be to make sure you don’t cut the chicken too small – you can’t skewer it as easily.

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