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Coconut Curry Grilled Chicken Kebabs


  • 1 pound boneless skinless chicken breasts, chopped into 1-inch cubes
  • ½ cup Saffron 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


  1. 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.
  2. 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).
  3. 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.
  4. Serve kebabs with the remaining Coconut Curry Simmer Sauce.
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