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!
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.
Serve the chicken with the dip and DEVOUR!