Garden Cuisine: Thai Chicken and Pineapple Bites
Cooking with fresh herb basil and minced garlic
2/3 cup bottled sweet and sour sauce
2 tablespoons snipped fresh basil
1 teaspoon Thai seasoning or five-spice powder
1/2 teaspoon bottled minced garlic
1 tablespoon margarine or butter, melted
1 tablespoon packed brown sugar
1/4 teaspoon curry powder
1 medium pineapple
4 medium skinless, boneless chicken breast halves (about 1 lb.)
For Thai sauce, combine sweet and sour sauce, basil, Thai seasoning or five-spice powder and garlic in a small bowl. Transfer 1/4 cup of the sauce to another bowl to use for basting the chicken. Reserve the remaining sauce till ready to serve.
For the Curry sauce, stir together the margarine or butter, brown sugar and curry powder; set aside.
For the pineapple, twist off or cut off the leafy top of the pineapple; discard. Cut off both ends, exposing the flesh. Halve pineapple lengthwise. Place each half, core side down, on a cutting board, and cut crosswise into six 3/4 inch thick slices. Using a paring knife, remove the outer shell and center core from slices; discard. Set pineapple aside.
For chicken, cut chicken into 1 inch pieces. Thread chicken onto four 8 to 10 inch skewers. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or till chicken is tender and no longer pink inside. (turn the chicken and brush once with the Thai basting sauce)
While chicken is grilling, arrange the pineapple slices on the grill rack. Grill for 6 to 8 minutes or until heated through, turning once and brushing once or 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 cocktail-size skewer or pick. Serve with reserved Thai sauce for dipping.
Makes 8 to 24 servings.
This is a fantastic recipe for any occasion and you can combine the ingredients for the Thai sauce and Curry sauce ahead of time. Also, you can cut up the pineapple and thread the chicken on the skewers ahead of time as well. Just wrap/cover and store separately in the refrigerator for up to 1 day prior to your celebration.
Recipe courtesy of Outdoor Casual Spring 2001
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