INGREDIENTS
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” piece
4 8-10” Skewers (if wood, soak in water)
DIRECTIONS 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.
DIRECTIONS 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.
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.