Coconut Pineapple Curry
I had a special request to make a curry dish. I have to be honest, curry has always intimidated me. When I’ve eaten it in restaurants, it ended up not being a particular favorite. It wasn’t that it was too spicy in the heat index sense…it was that it was too spice-y as in A LOT of flavors my tongue couldn’t comprehend. Not to mention, this scene from Along Came Polly has always stuck in my mind.
Still, when a very close friend makes a request, you listen. As I began researching curry, I soon realized curry isn’t necessarily a dish. It is a blend of spices added to dishes. It is no different than what we gringos Americans use for taco seasoning. It typically consists of turmeric (which gives it that vibrant yellow hue), chili powder, coriander, cumin, ginger, and pepper. As with other ethnic seasonings, curry can be found in mild, medium, and hot strengths. Curry can also be a powder form or a paste.
Also, curry isn’t limited to Thai and Indian cultures, Japan, China, Indonesia…all of these countries too have a plethora of curry dishes that are popular around the world.
When my dear friend asked me to take this journey, I knew I would have to tread lightly and create a dish that had flavors I already knew my family loved, which is why I went with a popular curry dish of coconut and pineapple.
Coconut Chicken Curry Kabobs
Ingredients
- 4 medium chicken breasts cubed
- 2 medium red bell pepper cubed
- 2 medium yellow bell pepper cubed
- 2 medium sweet onions cubed
- 20 oz can pineapple rings
- 1½ cup cream of coconut
- 1 tbsp fresh ginger minced
- 4 large garlic cloves minced
- 2½ tsp curry powder less if your powder is a hotter strength
- 2 tsp curry paste
- 13.66 oz can Thai coconut milk unsweetened
- ⅓ cup low sodium soy sauce
- ¼ cup olive oil
- 1 cup quinoa
- 1 cup couscous
- 32 oz low sodium chicken stock
- cooking spray
- sesame seeds
Instructions
Marinade
- In a large bowl, combine the ginger, garlic, curry paste, curry powder, olive oil, soy sauce, cream of coconut, and the pineapple juice from the can of pineapple. Whisk together until combined.
- Add the chunks of chicken into the marinade, cover with plastic wrap, and place in the refigerator while you prepare the vegetable kabobs.
Assembling Kabobs
- I prepare the fruit/vegetable kabobs while the chicken marinates. Take a skewer and layer the bell peppers and pineapple chunks in any fashion. Another tip is I have two foil lined baking sheets, one for the vegetable kabobs and one for the meat kabobs. It makes for easy clean up and keeps the raw meat separated from the vegetable kabobs. Once the pepper and pineapple kabobs are assembled, set aside.
- Assemble the meat and onion kabobs the same way as the pineapple and pepper kabobs, alternating between chicken and onion slices. Place in a separate foil lined baking sheet.
Cooking Kabobs
- Cook the meat kabobs first because they will take longer. Cook the chicken kabobs, turning occasionally to evenly cook on the grill. When chicken is finished, place on a plate or baking sheet and cover with foil tightly so the chicken stays warm.
- Before cooking the vegetable kabobs, lightly spray with cooking spray so it won’t stick to the grill. Then grill, rotating occasionally, until the sides of the pineapple and peppers are charred. It’s really up to you how long you want to cook the vegetables. Do you like your vegetables soft? Cook longer. Do you like your vegetables to still have a crisp bite to them? Don’t cook as long.
Couscous and Quinoa
- If you aren’t a fan of either of these grains, then go ahead and prepare your chosen rice according to the packaging.
- In a large sauce pan, add in the chicken stock and bring to a boil. Once boiling add in the quinoa and let simmer for 7 minutes. The quinoa takes a little longer to cook than couscous.
- Once the quinoa has cooked for 7 minutes, add in the couscous and let simmer for 4-5 minutes. Stir occasionally. After 5 minutes remove from heat and place lid over the pot. Let stand to allow the grains to soak up the rest of the liquid. When I make this I actually do this step right after I assemble the vegetable kabobs. That way the grains are ready to serve right when the kabobs are finished grilling.
Turning the Marinade into a Sauce
- After the chicken kabobs are assembled, pour the leftover marinade into a sauce pot and add in the can of Thai coconut milk. Place on stove, whisking often. Allow the sauce to come to a boil and then lower the temperature to a simmer. Let the sauce simmer for 20 minutes or so, whisking often, to let thicken. Don’t add any thickener, the coconut milk is a thickener. Just be patient and let the sauce thicken up. It will reduce to at least half of the amount.
Assemble
- To plate, place the quinoa/couscous on the plate. You can take the food off the kabob skewers or leave them on. My kids love eating straight from the skewer. Either way place one vegetable skewer and one meat skewer over the grains. Then drizzle the sauce over the top. Sprinkle sesame seeds over top.
Notes
Nutrition
I prefer this dish with sticky rice. If you don’t already have the perfect quick recipe for stick rice…go here. Have you made curry? What are some of your favorite flavors? Do you like your curry hot or mild?
Hope y’all are having an amazing week. Stay safe, hug your loved ones, and be kind.
