Yields: 4 servings
¼ cup + 2 tablespoon light coconut milk
½ teaspoon soy sauce
2 tablespoon fish sauce
2 large garlic cloves, finely chopped
1 tablespoon fresh ginger, peeled and chopped
¼ teaspoon red pepper flakes (or 1 small Thai chili pepper, finely chopped)
1 pound boneless, skinless chicken breasts or thighs, cut in to 1.5 in cubes
4 skewers, soaked in water
1 pineapple, cut into 1.5 inch cubes
1 onion, halved and quartered
½ pint tomatoes
1 bell pepper, cut into 2-inch slices
Place chicken in a 1-quart zip-top bag. Combine all other ingredients in a bowl and mix. Pour over chicken in bag. Seal bag tightly. Refrigerate at least 30 minutes, and up to 24 hours before cooking. Chicken can also be frozen in the bag for use at a later date.
Soak skewers for 1 hour in water prior to grilling.
Cut up vegetables and place in prep bowls.
Start placing fruit/vegetables/chicken on skewers, leaving about ½ inch on each end of the skewer.
Cook on the grill over direct heat for 7 to10 minutes. Check for doneness with a meat thermometer, when the thickest part of the chicken registers 165° F.
Nutrition: Calories 222; Total Fat 13g; Sodium 628mg; Total Carbohydrate 17g; Dietary Fiber 2g; Sugars 8g; Protein 18g.