Nutritional Info
Per piece:
cal 35 pro 5 g
total fat 1 g
sat. fat trace
carb 2 g
fibre trace
chol 14 mg
sodium 45 mg 1-1/4 1-1/4lb lb(567 g) (567 g) chicken cutletchicken cutlets
24 24cubes cubesgolden pineapple
Curry Citrus Marinade:
1/4 1/4tsp tsp(1 mL) (1 mL) grated orange rind
2 2tbsp tbsp(25 mL) (25 mL) orange juice
1 1tbsp tbsp(15 mL) (15 mL) lemon juice
2 2tsp tsp(10 mL) (10 mL) minced gingerroot
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) mild curry paste
1 1tsp tsp(5 mL) (5 mL) liquid honey
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1 1Pinch Pinchcayenne pepper
Preparation:
1. Curry Citrus Marinade: In glass bowl, whisk together orange rind and juice, lemon juice, ginger, curry paste, honey, salt and cayenne pepper; set aside.
2. Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into 1-inch (2.5 cm) wide strips. Add to marinade and toss to coat; cover and refrigerate for 30 minutes.
3. Weave chicken onto 24 soaked 4-inch (10 cm) wooden skewers; thread pineapple cube onto each end.
4. Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 8 minutes.
