Coconut Marinated Chicken Kebabs

Kebab meat is traditionally lamb but other meats such as chicken, pork, fish, seafood, vegetables etc. can also be used. Kebabs can be prepared in advance, allowing more time for you to spend with family and friends. They can be grilled, broiled or baked. If you don’t have a barbecue, you might want to consider an electric table-top indoor barbecue.

Makes 4 kebabs
recipe adapted from Cuisine At Home
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1 1/4 lb. boneless, skinless chicken breast halves
1/2 lb. fresh pineapple
1 large green bell pepper
14 oz. can coconut milk
1/2 cup sugar
2 jalapeños, seeded and diced
1 teaspoon salt
juice of 1 lime

Preheat grill to medium-high. Prepare chicken, pineapple, and bell pepper, cutting each into 2-inch chunks. Place chunks in a large resealable plastic bag. Combine coconut milk, sugar, jalapeños, salt, and lime juice for the marinade in a glass measuring cup with a pour spout. Add half the marinade to the bag and let stand for 15 minutes; reserve remaining marinade for basting the kebabs.

Alternately thread 3 pieces of chicken and 2 pieces each of pineapple and bell pepper onto skewers, starting and ending with chunks of chicken. Repeat with remaining chicken, pineapple, and bell peppers to make 4 kebabs. Grill kebabs, covered, until chicken is cooked through (8 to 10 minutes) per side basting with reserved marinade every 3 minutes.

The Culinary Chase’s Note: If using wooden skewers, soak in water for 30 minutes. Keep meat and vegetables/fruit the same size for even cooking.  Other vegetables to consider: mushrooms, cherry tomatoes, cucumbers, zucchini, eggplant.  Serve kebabs over rice or on a pita bread.