Smoky curry-glazed chicken skewers
red wine vinegar
jarred curry sauce
1 tbsp(s), Thai red paste
canned unsalted tomato paste
2 tsp(s), smoked
uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1-inch cubes
canned water-packed pineapple
1 cup(s), chunks
4 item(s), peeled and halved lengthwise
- Mix the vinegar, curry paste, tomato paste, and smoked paprika in a medium bowl until uniform. Add the chicken and toss to coat evenly and thoroughly.
- Skewer the chicken, pineapple, and shallots on four skewers, alternating the three ingredients along the skewers.
- Lightly coat a nonstick grill pan with nonstick spray; set over medium-high heat for 2 minutes. Add the skewers. Cook, turning on all sides to brown evenly, about 8 minutes, or until the chicken is cooked through. Transfer to a serving platter or plates and rest for 5 minutes before serving to cool off the very hot pineapple chunks.