Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 onion (s)
• 1 pineapple, fresh, ripe
• 1 can coconut milk
• 3 tablespoon curry
• 2 teaspoons vegetable stock
• 1 teaspoon salt
• 1 sprig coriander greens
• 5 teaspoons oil
• 2 dashes Tabasco
• 50 g desiccated coconut
• 1 chilli pepper (s)

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Instructions

1. Cut 2 chicken breast fillets into large cubes. Coat with 5 teaspoons oil, 1-2 tablespoon curry, and 2 dashes Tabasco. Refrigerate for at least 30 minutes.
2. Peel the pineapple, remove the stalk, and dice. Peel and quarter the onion; separate the individual layers for threading and reserve the innermost core for the sauce.
3. Thread chicken cubes, pineapple pieces, and onion layers alternately onto kebab skewers.
4. Preheat oven to 160°C (320°F).
5. Heat a pan over medium-high heat. Sear the skewers 2-3 minutes per side (4 sides total) until pineapple develops brown caramelization.
6. Transfer skewers to a baking dish and bake at 160°C (320°F) for 12-15 minutes until chicken reaches 74°C (165°F) internal temperature.
7. In the same pan over medium heat, fry the finely diced reserved onion core. Add 50 g desiccated coconut and roast for 1-2 minutes.
8. Reduce heat to medium-low. Pour in the can of coconut milk. Season with 3 tablespoon curry, 1 teaspoon salt, 2 teaspoons vegetable stock, and 1 finely diced chilli pepper. Simmer for 10-12 minutes.
9. Dice the remaining pineapple and add to the sauce. Chop the coriander greens and stir in just before serving.
10. Arrange skewers on plates with sauce. Serve with rice.