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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Calories 263kcal
Author FoodFaithFitness

Ingredients

  • 2 tsp Red curry paste, divided
  • 2 Tbsp Full-fat coconut milk
  • 1/2 tsp Coconut sugar
  • 8 Ounces Chicken breast, cut into one inch cubes
  • Sea salt
  • 1/3 Cup Pineapple chunks

For the dip:

  • 1 Tbsp Natural creamy peanut butter (or almond butter for paleo)
  • 1 1/2 tsp Reduced-sodium soy sauce (or coconut aminos)
  • 2 tsp Full-fat coconut milk
  • 1 tsp Rice vinegar
  • 1/2 tsp Honey
  • 1/4 tsp Fresh ginger, minced

Instructions

  • 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!

Nutrition

Calories: 263kcal | Carbohydrates: 13.8g | Protein: 30.4g | Fat: 8.7g | Saturated Fat: 4.1g | Sodium: 527mg | Potassium: 55.3mg | Fiber: 0.8g | Sugar: 11.1g | Vitamin C: 6.2mg | Calcium: 1mg | Iron: 0.8mg