1 pound boneless skinless chicken breasts, chopped into 1-inch cubes
½ cupSaffron Road Coconut Curry Simmer Sauce(plus more for serving)
½ cup full-fat coconut milk
½ teaspoon sea salt
1 large red bell pepper, cored and chopped
1 large green bell pepper, cored and chopped
1 large red onion, chopped
2 cups pineapple chunks
Olive oil for brushing
Place the chopped chicken in a sealable container or bag. Whisk together the Coconut Curry Simmer Sauce, coconut milk, and sea salt in a small bowl. Pour this mixture into the container with the chopped chicken and stir to make sure everything is well-coated. Seal and refrigerate for at least 1 hour, up to 8 hours.
Thread the chicken onto skewers, alternating with the bell peppers, red onion, and pineapple. Brush with olive oil and place on a plate (Note: if using wooden skewers, soak for 15 minutes prior to making the kebabs).
Preheat the grill to medium and brush the grate with a wire brush to remove any food particles from your last barbecue. Place the kebabs on the pre-heated grill and cook 3 minutes. Turn the kebabs using tongs and cook another 3 minutes. Continue cooking and turning until chicken is cooked through and veggies are soft.
Serve kebabs with the remaining Coconut Curry Simmer Sauce.
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