Lime Coconut Chicken Kabobs

In a large bowl, whisk together coconut milk, olive oil, soy sauce, sugar, lime juice and zest, garlic, salt, pepper, cumin, coriander and curry powder. Add chicken cubes and stir to coat them all. Cover the bowl and place it in the refrigerator to marinate for 2–6 hours.

Preheat BBQ to medium high heat. Thread the chicken and pineapple pieces onto skewers (if using bamboo, make sure to soak them in water for at least 30 minutes first), alternating the two.

Lightly oil the grill and place the kabobs directly on it. Close the lid and cook for 5 minutes. Carefully turn the skewers over and cook for another 5 minutes on the other side, or until the chicken is cooked through. My grill was between 350-400ºF when I was cooking the skewers and they were cooked perfectly after 10 minutes.