Smoky Curry-Glazed Chicken Skewers
- Total Time
Try to match the size of the chicken cubes to the pineapple chunks.
red wine vinegar2 Tbsp
jarred curry sauce1 Tbsp, Thai red paste
canned tomato paste1 Tbsp, reduced sodium
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.