INGREDIENTS
For the Skewers
1 pound boneless, skinless chicken breasts
2 cups fresh pineapple, in chunks
2 Tablespoons coconut oil
1 Tablespoon curry powder
⅛ teaspoon ground cayenne pepper
⅛ teaspoon salt
For the Yogurt Sauce
¾ cup plain yogurt
½ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup diced peeled and seeded cucumber
⅛ cup sliced scallion (white and light green parts only)
1 Tablespoon chopped fresh cilantro
DIRECTIONS
- If using wood skewers, place in a water bath to soak for 30 minutes.
- Cut the chicken into bite-sized pieces and place in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit 30 minutes to marinate.
- Meanwhile, prepare the cucumber yogurt dipping sauce by combining the 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 onto skewers in an alternating pattern. Cook the skewers on the grill until chicken is cooked through, about 10-15 minutes.
- Serve with cucumber yogurt dipping sauce.
Source : The Wanderlust Kitchen
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