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1
Pineapple Curry Glaze
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2
In a large bowl combine pineapple, honey, brown sugar, pineapple juice, curry, vanilla, red pepper and 2 cloves of minced garlic.
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3
Combine well.
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4
Heat a large skillet to a medium-high heat.
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5
Pour in pineapple mixture and bring to a boil, turn down heat and let it simmer for 10 minutes, stirring occasionally.
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6
Set aside.
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7
Chicken
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8
Pour coconut milk into a large bowl.
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9
Cut chicken into 1 inch pieces, (I like it when chicken is still a little frozen, its easier to cut) and drop into the bowl of coconut milk.
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10
Heat a large skillet with 1 Tbs of olive oil, saute onions and 2 cloves of minced garlic until translucent.
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11
Using slotted spoon, transfer chicken from bowl to the hot pan.
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12
(rinse out bowl, you will need it again) Cook until browned.
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13
Remove chicken from skillet and place in bowl, let it cool until it is comfortable to handle.
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14
Preheat broiler on normal.
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15
Prepare broiling pan.
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16
Skewer 4 to 5 pieces of chicken on each skewer.
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17
Coat skewers with pineapple glaze and place on broiling pan, spoon pineapple glaze over skewers.
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Broil at normal heat until cooked through and browning, about 10 mins.
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19
Keep an eye on it.
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20
Serve warm and garnish with cilantro.
