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| This is a great little make ahead appetizer. Serve hot, chilled or at room temp. | |||||
| Ingredients: | |||||
| 12 oz | chicken breast, boneless, skinless | ||||
| 1/2 tsp | salt | ||||
| 1/2 tsp | curry powder | ||||
| 1 tbsp | olive oil | ||||
| 3/4 cup | mango chutney or dipping sauce | ||||
| 1 cup | macadamia nuts or cashews | ||||
| 1/4 cup | cilantro, chopped | ||||
| 8 oz | can pineapple chunks, or fresh | ||||
| 24 | 6 inch bamboo skewers | ||||
| Directions: | |||||
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Soak 24 6-inch bamboo/wooden skewers in water for 30 minutes, drain.
Toss the chicken with the salt and curry powder. Heat the oil in a large non-stick skillet over high heat. Add the chicken and cook until browned on all sides. Drain on paper towels. Toss the pineapple chunks into the hot pan for a minute or two to pick up some of the seasoning, remove from heat and set aside. Mix the chicken cubes and chutney in a bowl. Chop the nuts finely. Mix the nuts and cilantro in a shallow dish. In batches, toss the chicken with some of the nut mixture. Skewer coated chicken cubes with pieces of pineapple. Serve warm or cold. To reheat: place in a 350 degree oven loosely covered in aluminum foil for 5 minutes or microwave. Makes 24 skewers. *Make these a main dish by cutting the chicken a bit bigger and skewering altrenating with the pineapple and othe veggies and grilling over direct heat until the chicken juices run clear. Brush with the chutney and roll in the cilantro/nut mixture. *If you are not a fan of curry powder try garam masala or experiment with other blends you like, such as lemon pepper. |
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