Scurry to add a little curry to your grilled fare

Published 6:21 pm Tuesday, May 18, 2010

I enjoy creating different things, like combining foods with an exotic flair. I have come up with a great meal for your grill. Kabobs and couscous will satisfy that sweet and salty craving some of you might have.

The kabobs are also kid friendly and it is always hard to find something the whole family will love.

Pineapple Curry Chicken Kabobs

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1 and a half lb. Chicken breast cut into cubes

1 to 2 tsp curry powder, optional

1 tbs salt

1 tsp garlic powder

half cup Terriyaki sauce

1 cup pineapple juice

half cup coconut milk

1 pineapple, roughly cut into cubes

2 green bell peppers cored and chunked

Rub chicken cubes with the curry powder, salt and garlic powder. In a bowl, combine the Terriyaki sauce, pineapple juice and coconut milk and toss in the chicken, coating well. Let marinate for at least an hour in the fridge.

With well-soaked wooden or metal skewers, alternate the chicken, pineapple and bell peppers. You can sprinkle with a little more seasoning if you like and get them on the grill. Grill until chicken is thoroughly cooked.

Pineapple Curry Couscous

1 – 10 oz. Package of plain couscous

1 and a half cup chicken broth

half cup pineapple juice

half cup coconut milk

2 tablespoons butter

half cup sour cream

2 tablespoons curry powder

2 tsp salt

1 cup golden raisins

half cup pine nuts, toasted

Place couscous in a large, heat resistant bowl. Bring broth, pineapple juice and coconut milk to a boil and add butter.

When butter is melted, pour over the couscous. Cover and let soak for about 10 minutes.

Meanwhile, whisk together sour cream, curry, salt and salt. Fluff couscous with a fork and mix in the sour cream mixture. Add toasted pine nuts and raisins and mix. You can add a half cup of crushed pineapple if you really like it sweet.

All you have to do now is serve it up with your kabobs. Maybe even add in a little steamed broccoli with Terriyaki-butter sauce on it. Get a steamer package of broccoli, follow the directions, and add a little melted salted butter and Terriyaki sauce and coat well.

You have to try it!

Until next time, have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s