1 pound chicken breast tenders, cut lengthwise into 8 pieces
1 1/2 cups diced pineapple
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
How to Make It
Combine the first 3 ingredients in a bowl, stirring with a whisk.
Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.
I loved this recipe! It's very fresh, simple, delicious, and quick to make. I don't think I used the correct chili sauce ( I used chili paste) so my sauce was very think. Still, I used less of it and put everything on a bed of mixed green, turning this into a wonderful dinner salad that we will surely repeat!
I liked this recipe but felt the sauce had too much soy sauce. It did not taste authentic. I instead added a little soy and water (to thin it as the soy would have). I also added a little brown sugar. With my modifications I would give it 4 stars.
The pinnapple chutney was great, and the chicken was pretty simple. I attempted to use a 1/8 cup Siracha instead of sweet chili sauce. Although it wasn't too hot the sauce was inedible. Need to find "sweet chili sauce" as I would like to try this again,
This was really tasty. I made the recipe just as written and my boyfriend and I both really liked it. The only change I made was to use a mix of half hot chili sauce and half sweet just to add a little kick.
I give it 4 out of 5 because though the cooking is really quick, the prep ends up making a bunch of dishes and a mess. It's worth it once in a while but not going to be something I throw together all the time. Highly recommended though!
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