Discover our flavorful recipe for Curry and Pineapple Chicken Skewers, a delightful combination of spices and tropical sweetness. These grilled skewers are a perfect balance of savory and sweet flavors, perfect for summer gatherings.
Preparation
75
min
Cooking
20
min
Portion
4
Ingredients
- 4 chicken breasts (or about 500 g / 1 lb), cut into cubes
- 250 ml (1 cup) plain yogurt
- 15 ml (1 tbsp) curry powder
- 750 ml (3 cups) fresh pineapple, cubed
- 2 small red peppers, cubed
- 8 metal or wooden skewers, soaked in water for 30 minutes
Note: For a low FODMAP version, use lactose-free yogurt and curry powder without garlic or onion.
Preparation
- In a large airtight container, place yogurt and curry powder and mix.
- Add chicken, close the container and shake vigorously. Let marinate for 1 hour or overnight in the refrigerator.
- Preheat BBQ to medium or oven to 205°C (400°F). For oven cooking, line a baking sheet with parchment paper or a silicone mat. For BBQ, oil the grill.
- Assemble skewers, starting with a piece of bell pepper, followed by a piece of chicken, then a piece of pineapple. Repeat with remaining ingredients.
- BBQ: Grill skewers for 5 minutes on each side or until chicken is cooked through.
- Oven cooking: Spread the brochettes on the baking sheet and cook for 12 to 15 minutes or until the chicken is cooked through, turning the brochettes halfway through cooking. Serve with a green salad with our low FODMAP rasberry dressing.
Notes
Can be kept for 3 days in the refrigerator and does not freeze.
Registered Dietitian Nutritionist
