Chicken Curry Skewers with Pineapple Recipe

4.80 from 5 votes

Chicken Curry Skewers with Pineapple Recipe

You’ll love making these Chicken Curry Skewers with Pineapple. They’re quick, tasty, and pair so well with the cool cucumber yogurt dip.

Prep Time30

Cook Time15

Total Time45

Course: Main Dish

Cuisine: Asian

Diet: Gluten Free

Servings:

Calories: 197kcal

Author: Linda

Ingredients

For the Skewers

1 pound boneless skinless chicken breasts
2 cups fresh pineapple in chunks
2 Tablespoons coconut oil
1 Tablespoon curry powder
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt

For the Yogurt Sauce

3/4 cup plain yogurt
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup diced peeled and seeded cucumber
1/8 cup sliced scallion white and light green parts only
1 tbsp chopped fresh cilantro

Instructions

If using wood skewers, place them in a water bath to soak for 30 minutes.
Cut the chicken into bite-sized pieces and place them in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit for 30 minutes to marinate.
Meanwhile, prepare the cucumber yogurt dipping sauce by combining the yogurt, cumin, salt, pepper, cucumber, scallion, and cilantro in a large bowl. Stir well, then cover and chill until ready to serve.
Prepare a grill over medium-high heat. Thread the marinated chicken and pineapple chunks onto skewers in an alternating pattern. Cook the skewers on the grill until the chicken pieces are cooked through, about 10-15 minutes.
Serve with cucumber yogurt dipping sauce.

Notes

To store leftover Grilled Chicken Curry Skewers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the skewers for up to 2 months.

To reheat, thaw frozen skewers in the fridge overnight and then warm them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them on a grill or in a skillet over medium heat.

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