Ingredients
- 2 teaspoons red curry paste divided
- 2 tablespoons full-fat coconut milk
- 1/2 teaspoon coconut sugar
- 8 ounces chicken breast cut into 1-inch cubes
- Sea salt
- 1/3 cup pineapple chunks
For the dip:
- 1 tablespoon natural creamy peanut butter (or almond butter for Paleo)
- 1 1/2 teaspoons reduced-sodium soy sauce (or coconut aminos)
- 2 teaspoons full-fat coconut milk
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon fresh ginger minced
Instructions
- In a large bowl, whisk together 1 teaspoon of the curry paste, the coconut milk, and coconut sugar. Set aside.
- Place the chicken in a separate bowl, rub all over with the remaining 1 teaspoon of curry paste, and sprinkle generously with sea salt. Add the chicken to 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 and pineapple chunks. Grill until no longer pink inside and nice grill marks form. I typically cook mine for 3 minutes per side (12 minutes total).
- While the chicken cooks, whisk together all the dip ingredients until smooth.
- Serve the chicken with the dip and enjoy!