1 cup coconut milk
1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
2 large red bell peppers
1 small pineapple, peeled and cored
4 medium boneless, skinless chicken breasts
In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.
Cut the pepper and pineapple into 1½-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.
Heat the grill and thread the chicken, peppers and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165 degrees F. and sauce has reduced and thickened. Keep warm until ready to serve.
When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.
Tips: A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.