Curried Chicken and Pineapple Skewers

• 1 14 lbs chicken cutlets (approx 4 or 625g)
• 1 fresh pineapple, prepared and cut into 24 cubes or 24 canned pineapple chunks
• 1 teaspoon orange rind, grated
• 2 tablespoons fresh orange juice
• 2 teaspoons fresh ginger, minced
• 2 teaspoons lemon juice, fresh squeezed
• 1 garlic clove, minced
• 1 12 teaspoons mild curry paste
• 1 teaspoon honey
• 12 teaspoon salt
• 1 pinch cayenne pepper

1. In a bowl whisk together all the marinade ingredients above; set aside.
2. Between plastic wrap, pound chicken to 1/4 inch thickness; cut cross-wise into 1 inch wide strips.
3. Add chicken to marinade, toss well; cover bowl and refrigerate at least 2 hours.
4. To assemble skewers: weave chicken onto 24- 4 inch skewers (if using wooden skewers remember to soak them in water first!)
5. put a pineapple chunk on each end of the skewer.
6. (To make ahead: you can cover and refrigerate them for up to 8 hours at this point).
7. To cook: place skewers on greased grill over medium-high heat or under the broiler in the oven and cook, turning once, for approximately 10 minutes or until chicken is no longer pink inside.

chicken cutlets, pineapple, orange rind, orange juice, fresh ginger, lemon juice, garlic, curry, honey, salt, cayenne pepper

Taken from www.food.com/recipe/curried-chicken-and-pineapple-skewers-167469 (may not work)