1 pound chicken breast tenders cut lengthwise into 8 pieces
0.3 cup crunchy peanut butter natural-style
0.5 teaspoon curry powder
2 tablespoons cilantro leaves fresh chopped
0.1 teaspoon ground pepper red
2 tablespoons juice of lime fresh
0.3 cup lower-sodium soy sauce
2 teaspoons vegetable oil; peanut oil preferred
1.5 cups pineapple diced
0.3 cup onion red vertically sliced
0.3 cup chili sauce sweet (such as Mae Ploy)
Equipment
bowl
frying pan
whisk
skewers
grill pan
Directions
Combine the first 3 ingredients in a bowl, stirring with a whisk.
Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
Heat a grill pan over medium-high heat. Coat pan with cooking spray.
Add chicken to pan; cook 4 minutes on each side or until chicken is done.
While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper.
Serve chicken with soy sauce mixture and pineapple mixture.
