Taste the Air-Chilled Difference®

Grilled Pineapple Curry Chicken Skewers With Pineapple Slaw & Savory Rice Cake

by , Chef, Seattle, Washington

Grilled Pineapple Curry Chicken Skewers With Pineapple Slaw & Savory Rice Cake

Serves 2 to 4

  • 1 pound boneless skinless Smart Chicken breasts or thighs (cut into 2-inch cubes)
  • 2 teaspoon Herb Marinade (recipe follows)
  • 8 bamboo skewers, soaked
  • Salt
  • Black pepper

Marinate the chicken breasts in the Herb Marinade for a few hours. Thread about six pieces of marinated chicken onto each skewer. Preheat the grill to 400°F and grill each side for four or five minutes. Remove and set aside.

    • Herb Marinade
    • ¼ cup chopped thyme
    • ¼ cup parsley
    • ¼ cup rosemary
    • ¼ cup sage
    • ½ cup Dijon mustard
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 2 tablespoons sea salt
    • 1 teaspoon black pepper
    • 3 cups canola oil

    In a blender or food processor, combine all ingredients and blend until everything is incorporated.

      • Pineapple Curry
      • 2 teaspoons curry powder
      • 1 teaspoon cumin seed
      • 1 teaspoon coriander seed
      • 1 teaspoon fennel seed
      • ½ teaspoon chili powder
      • 1 teaspoon caraway seed
      • 2 tablespoons canola oil
      • ½ cup diced onions
      • 1 tablespoon minced garlic
      • 1 cup pineapple juice/pineapple chunks
      • 1 cup chicken stock
      • Salt
      • Pepper

      Heat a medium pot over medium heat and toast the spices for 5 minutes, continually stirring and tossing to avoid burning. Add oil, onions, and garlic and sauté until onions and garlic are translucent. Then, add the pineapple juice, pineapple chunks, and chicken stock. Bring to a boil, then lower the heat to simmer for 30 minutes. Remove from the heat and use a vitamix to blend into a smooth liquid. Strain the mixture through a chinois or fine-mesh strainer and adjust seasoning with salt and pepper.

        • Savory Rice Cake
        • 2 cups short grain rice
        • 3 cups water
        • ¼ cup rice wine vinegar
        • ¼ cup mirin*
        • ½ teaspoon salt
        • ½ cup cornstarch
        • ½ cup canola oil
        • *Mirin is a kind of Japanese rice wine condiment similar to sake, though its alcohol content is lower and sugar content higher. Look for it on the ethnic foods aisle, at your local Asian market, or online.

        Use a rice cooker to cook the rice, or cook rice with water according to package directions, then transfer it to a mixing bowl. Let it cool down slightly, then use a wooden spoon to mix in the rice wine vinegar, mirin, and salt. Use your hands to form the mixture into 4-ounce cakes, refrigerate for 15 to 20 minutes, then roll into cornstarch. Heat the oil in a large skillet, then sear each side to a nice golden color.

          • Pineapple Slaw
          • ½ cup cabbage, thinly julienned
          • ½ cup julienned carrots
          • 1 tablespoon julienned mint
          • 1 cup julienned fresh pineapple
          • ½ cup julienned red onions
          • 1 teaspoon rice wine vinegar
          • Salt
          • Pepper

          In a large bowl, combine all ingredients, then toss with vinegar and season well with salt and pepper.

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