Thursday, May 14, 2009

Island Shish-ka-bobs (SCD friendly)

Island Shish-ka-bobs

2-3 lbs. chicken, cut into 2 inch chunks

1 c. coconut milk
2 T. fish sauce
1 T. red curry paste
2 tsp. honey
2 tsp. turmeric
1/2 tsp. coriander seed

salt and pepper
red onion
green bell pepper
fresh pineapple

Combine all marinade ingredients and pour over chicken. Let sit in refrigerator for 3-24 hours. Drain. About 1 hour before serving time soak bamboo skewers in water while you prepare the vegetables. Cut the veggies and fruit into 2 inch chunks. Layer meat with the fruit and vegetables in whatever order you prefer. My kids like it when I make a few skewers of just meat, you could invite everyone to make their own. Sprinkle with salt and pepper then grill on medium heat. Try to turn only once so that the vegetables and fruit stay on.

To make this recipe even easier I marinate chicken tenders then cook them whole on the grill and cook all the veggies in a grilling basket. It takes less time and the kids pick out the vegetables they like as they serve their plates so there is less waste.


  1. What a lovely blog you have!! Lots of wonderful recipes.
    Thank you for your kind words. I am adding you to my reader, keep in touch!

  2. Thanks Coconut girl! I love my online friends!