Yield: 20 Servings
|2 pounds||Boneless Skinless Chicken Breast Halves|
|20 ounces||Pineapple Chunks In Juice|
|1 teaspoon||Curry Powder|
Light a medium-hot fire in a barbecue grill or preheat the broiler. Cut the chicken into 1" cubes. You'll have around 40. Drain the pineapple, reserving the juice. Thread the chicken and pineapple chunks alternately on skewers, allowing 2 of each per skewer. In small saucepan, melt the butter.
Squeeze the juice from half of 1 lemon into the butter and add the curry powder and 2 tbsp of the reserved pineapple juice. Grill the chicken skewers, basting frequently with the butter and turning occasionally, about 6 to 8 minutes total cooking time, until the chicken is golden brown outside and white in the center but still moist. Or broil 3 to 4 inches from the source of heat for about 6 minutes. Meanwhile, cut the remaining lemons into wedges and serve alongside.
Recipe by: 5 in 10 Appetizer Cookbook Posted to brand-name-recipes by Meg Antczak <meginny@...> on Apr 10, 1998