Hawaiian Coconut Chicken
MAKES 4 SERVINGS
1/2 cup cannned unsweetened coconut milk
1/4 cup lime juice
1/4 cup fresh cilantro or parsley, chopped
1 Tsp Thai chili paste or Tabasco sauce
1/2 Tsp ground white peppercorns
1 Tsp sea salt
1 1/2 lbs boneless, skinless chicken breats, cut into 16 pieces
Pieces of pineapple, orange slices, apples
Wooden skewers soaked for 30 minutes in water, or metal skewers.
Prepare a charcoal or gas grill for direct grilling over medium heat.
Mix coconut milk, lime juice, clantro, chili paste, pepper, and salt in a large bowl and add the chicken pieces. Cover and refrigerate for up to 2 hours.
Thread the pieces of chicken and chunks of fruit alternately onto skewers.
Grill chicken for 10-15 minutes or until the chicken has browned and is no longer pink inside.