Smoky Curry-Glazed Chicken Skewers
- Total Time
- 0:30
- Prep
- 0:15
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
Try to match the size of the chicken cubes to the pineapple chunks.
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red wine vinegar2 Tbsp
-
jarred curry sauce1 Tbsp, Thai red paste
-
canned tomato paste1 Tbsp, reduced sodium
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paprika2 tsp, smoked
-
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 1-inch cubes
-
canned water-packed pineapple1 cup(s), chunks
-
uncooked shallot(s)4 item(s), peeled and halved lengthwise
-
cooking spray1 spray(s)
- 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.
- Serving size: 1 skewer.