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Smoky curry-glazed chicken and pineapple skewers

0
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A clever combination of simple ingredients is the secret to these wonderful skewers, ready to eat in just 30 minutes. Spicy red curry paste, tart red wine vinegar and smoky paprika create a wonderful coating for the chicken. Pineapple chunks add the sweet note and balance the spice and smoke. Grilling, even in a grill pan, develops the flavors and deepens them in both the chicken and pineapple. Serve over a bed of quinoa or rice to catch all the juicy goodness. Add some wilted greens for color and flavor contrast. Cutting the chicken to match the size of the pineapple is helpful in getting a more evenly cooked final product. Leftover fresh pineapple will work beautifully in this dish. If you cannot find shallots, use red onion. It will be hotter but just as good.

Ingredients

Red wine vinegar

2 Tbsp

Jarred curry sauce

1 Tbsp, Thai red paste

Tomato paste

1 Tbsp, reduced sodium

Paprika

2 tsp, smoked

Uncooked skinless boneless chicken breast

1 pound(s), cut into 1-inch cubes

Canned water-packed pineapple

1 cup(s), chunks

Shallot

4 item(s), peeled and halved lengthwise

Cooking spray

1 spray(s)

Instructions

  1. 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.
  2. Skewer the chicken, pineapple, and shallots on four skewers, alternating the three ingredients along the skewers.
  3. 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.
  4. Serving size: 1 skewer.

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