Ingredients:
| 2 (6 oz) containers | Rachel's™ Mango Pineapple Passion Fruit yogurt |
| 1 tsp | curry powder |
| 1/4 tsp | salt |
| 1/4 tsp | black pepper |
| 1-1/2 lbs | boneless, skinless chicken breasts |
| 2 | red bell peppers |
| 1 | medium sweet onion (such as Vidalia or Walla Walla) |
| 1 | fresh pineapple -or- 1 (20 oz) can pineapple chunks |
| 6-8 | bamboo or metal skewers |
| steamed rice (for serving) |
Method:
In a small bowl whisk together Rachel’s yogurt, curry powder, salt and pepper. Pour mixture into a quart-size plastic zip bag. Cut chicken into 1-inch pieces and add to yogurt mixture in bag. Marinate chicken in the refrigerator for a minimum of 2 hours or overnight.
To prepare kebabs, soak bamboo skewers in water for 30 minutes. Peel, core and cut pineapple. Cut red pepper and onion into 1-inch chunks. Alternate chicken, onion, pineapple and red pepper on six skewers until all of the chicken is used up. If any fruit or vegetables remain, place on extra skewers.
Place on preheated grill and cook for 4-6 minutes on each side, until chicken is done. Serve with jasmine rice.
Yield: 6 servings
Prep Time: 30 minutes
Marinating Time: 2+ hours
Cooking Time: 15 minutes