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) |