Pineapple Thai Grilled Chicken Skewers with Peanut Sauce
These Pineapple Thai Grilled Chicken Skewers with Peanut Sauce are perfectly spicy, with just a bit of sweet! The perfect healthy, gluten free dinner for summer with a paleo option!
Course Dinner, Main Course
Cuisine Asian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2People
Calories 263kcal
Author FoodFaithFitness
Ingredients
2tspRed curry paste,divided
2TbspFull-fat coconut milk
1/2tspCoconut sugar
8OuncesChicken breast,cut into one inch cubes
Sea salt
1/3CupPineapple chunks
For the dip:
1TbspNatural creamy peanut butter(or almond butter for paleo)
In a large bowl, whisk together 1 tsp of the curry paste, the coconut milk and coconut sugar. Set aside.
In a separate bowl, rub the chicken all over with the remaining 1 tsp of curry paste, and sprinkle generously with sea salt. Add the chicken into the coconut milk mixture and stir to coat. Cover and refrigerate for at least 4 hours, up to overnight.
Once marinated, preheat your grill to medium heat. Skewer the chicken, along with the pineapple chunks. Grill until no longer pink inside and nice grill marks form - I cook mine 3 minutes per side (a total of 12 minutes)
While the chicken cooks, whisk together all the dip ingredients until smooth.