Ingredients

  • 1 ¼ pounds boneless, skinless chicken breasts
  • ½ pound fresh pineapple
  • 1 large green pepper
  • 1 can light coconut milk, 14 oz
  • ½ cup sugar
  • 2 jalepenos, diced
  • 1 teaspoon kosher salt
  • juice of one lime

Directions

1. Prepare chicken, pineapple, and green pepper, cutting each into 2 inch chunks. (12 pieces of chicken and 8 pieces of pineapple and green pepper) Place chunks in a large resealable plastic bag.
2. Combine coconut milk, sugar, jalepenos, salt, and lime juice for the marinade in a glass measuring cup with a pour sprout. Add half the marinade to the bag and let stand for 15 minutes; reserve remaining marinade for basting the kebabs.
3. Alternately thread 3 pieces of chicken and 2 pieces each of pineapple and green pepper onto 2 soaked wooden skewers, starting and ending with chicken. Repeat with remaining chicken, pineapple, and green pepper to make 4 kebabs.
4. Grill kebabs, covered, until chicken is cooked through, 8-10 minutes per side, basting with reserved marinade every 3 minutes.
5. Serve over rice. (see recipe Pineapple rice)

Source

Servings/Yield