Thai-Spiced Chicken and Pineapple Bites

2/3 C B & R Farms Dried Apricot Red Pepper Topping

2 T fresh basil, snipped

1 t Thai seasoning or five spice powder

½ t garlic, minced

1 T unsalted butter, melted

1 T brown sugar, packed

¼ t curry powder

1 fresh pineapple, cut into 3/4” round slices (need at least 6)

4 chicken breasts, skinless, boneless, cut into 1” pieces

4 8-10” Skewers (if wood, soak in water)

For Thai sauce: mix topping, basil, seasoning & garlic in a small bowl. Transfer ¼ cup of the sauce to another bowl for basting. Reserve remaining sauce till ready to serve.

For curry sauce: mix butter, sugar & curry; set aside. Thread chicken onto skewers. Grill chicken on grill directly over medium heat for 12-14 minutes, turning and brushing once with the Thai sauce. While chicken is grilling, arrange pineapple slices on the grill rack. Grill for 6-8 minutes, turning once and brushing twice with the curry sauce. Cut pineapple slices into wedges. Remove chicken from skewers.

For each serving: stack one piece of chicken on a pineapple wedge; secure with a toothpick. Serve with reserved Thai sauce for dipping.

Option: substitute prawns for the chicken.