Pineapple Curry Glazed Chicken Skewers
From: The Noshery
2 chicken breasts
1 can coconut milk
1 can crushed pineapple, drained, reserve 1 Tbs.
1 Tbs. curry
1/4 cup honey
1/4 cup brown sugar
4 cloves garlic, minced, divided
1/4 cup red pepper, minced
1 Tbs. vanilla
1/4 cup cilantro, minced
1/2 a small onion, minced
12-14 small wooden skewers, soaked in water
Pinapple Curry Glaze
In a large bowl, combine the pineapple, honey, brown sugar, pineapple juice, curry, vanilla, red pepper and 2 cloves of minced garlic. Mix well to combine.
Heat a large skillet over medium high heat. Pour in the pineapple mixture and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Set aside.
Pour the coconut milk into a large bowl. Cut chicken into 1" pieces and put into the coconut milk.
Heat a large skillet with 1 Tbs. of olive oil and saute the onions and 2 cloves of garlic until translucent. Using a slotted spoon, transfer the chicken from the bowl to the skillet. Cook until "browned". Remove the chicken from the skillet and place in a bowl, let it cool until it is able to be handled.
Preheat the broiler on normal. Prepare a broiling pan. (I didn't have a broiling pan so I just used a cookie sheet with a cooling rack set inside of it.) Skewer 4-5 pieces of chicken on each skewer. Coat the skewer with the pineapple glaze and place on the broiling pan, spoon remaining glaze over top of the skewers. Broil at normal heat until cooked through and browning, about 10 minutes. Keep an eye on it.
Serve warm and garnish with cilantro. (Next time I might try serving it over rice as there was plenty of glaze to spare.)