Well It’s a little past Monday folks…Sorry for the delay. Up here in the hinterlands we have big things a brewing, the second round of graduations is hitting and we have been in full re-org mode to get ready. Boy child is getting out of High School and there is so much last minute stuff to do, we also have the resettling of the Girl child who is moving home from college, so I have been lax.
I did, however, get to make these awesome Curried Chicken and Pineapple Kabobs that I am going to share with you today in this Thursday edition of Man Food. These are not complicated and have this wonderful aroma and flavor that just make my mouth water thinking about it. As usual we make more than what we need to eat, for the blog, and there is never a lingering left over the next day….
The base for this is a Greek yogurt marinade that has yellow curry, a touch of salt and fresh grated ginger. Simple and easy to put together. The chicken was in the marinade for only about 30 minutes and then moved to the skewers. I alternated the chicken with red and green bell pepper, white button mushrooms, red onions slices and chunks of fresh pineapples. Then straight to the grill for around 20 minutes and you get this wonderful dinner.
Curried Chicken and Pineapple Kabobs for Man Food Mondays
- 2 lbs boneless skinless chicken cut into 1 in chunks
- 16 oz of pineapple cut into 1 inch chunks
- 1 small red onion, pealed and quartered
- 1 red bell pepper, seeded and quartered
- 1 green bell pepper, seeded and quartered
- 1 16 oz package of whole white button mushrooms, stems removed
- 1 cup plain Greek yogurt
- 1 teaspoon yellow curry powder
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon salt
- Combine the last 4 ingredients in a non reactive bowl and set aside.
- Cut the chicken into 1 inch chunks and place in a resealable bag then add the chicken.
- Remove as much air as you can from the bag and seal. Mix the chicken and the marinade until you have coated each piece of chicken. Then, put it in the refrigerator for no less than 30 minutes or up to 4 hours.
- Cut up your veggies and lightly oil the skewers, if you are using metal ones or soak bamboo skewers for 20 minutes.
- Remove the chicken from the refrigerator and get started putting the meat and veggies on the skewers. Make sure to alternate each so that the flavors can meld as they are grilled.
- Preheat the grill to 450° and place the skewers on. Rotate the skewers 1/4 turn every 5 to 7 minutes to insure they are cooking evenly.
- Once done, remove from the grill and serve.
A wonderful cool evening on the back porch and a salad made this a relaxing start to a great evening.
Give it a try, the curry was great!
Until next time…take care.