Curried Chicken, Veggie, and Pineapple ala ~DKBB~
(original recipe from The Wanderlust Kitchen)
1 lb. boneless, skinless chicken breasts
1 to 2 cups fresh pineapple, in chunks
Several small peppers, left whole but top/seeds removed (color, kind is all up to you)
Mushrooms (leave whole)
Onion, cut in big chunks
2 to 3 Tbsp. coconut oil
1 to 2 Tbsp. curry powder
¼ tsp. ground cayenne pepper
¼ tsp. salt
This dish is to be grilled; it can be done with skewers or put into a veggie grill basket. If using wood skewers, place them in a water bath to soak for 30 minutes.
- Cut the chicken into bite-sized pieces and place in large bowl with the peppers, mushrooms, and pineapple (do not add the onion if you are using skewers); toss with coconut oil, curry, cayenne, and salt; let sit at least 30 minutes.
- Prepare the grill; if using skewers, thread chicken, veggies, and pineapple into skewers in an alternating pattern and cook on grill under chicken is cooked through (about 10 to 15 minutes); if using a veggie grill basket, toss all into grill pan over prepared grill; stir or toss often to allow even cooking until chicken is cooked through.
- Serve with rice.
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