Lime Coconut Chicken Kabobs

• 1/2 cups Coconut Milk
• 3 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sugar
• 2 whole Limes, Juice And Zest
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Cumin
• 1- 1/2 teaspoon Coriander
• 2 teaspoons Curry Powder
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
• 1 whole Pineapple, Peel And Core Removed, And Cut Into 1 Inch Cubes

1. In a large bowl, whisk together coconut milk, olive oil, soy sauce, sugar, lime juice and zest, garlic, salt, pepper, cumin, coriander and curry powder.
2. Add chicken cubes and stir to coat them all.
3. Cover the bowl and place it in the refrigerator to marinate for 26 hours.
4. Preheat BBQ to medium high heat.
5. Thread the chicken and pineapple pieces onto skewers (if using bamboo, make sure to soak them in water for at least 30 minutes first), alternating the two.
6. Lightly oil the grill and place the kabobs directly on it.
7. Close the lid and cook for 5 minutes.
8. Carefully turn the skewers over and cook for another 5 minutes on the other side, or until the chicken is cooked through.
9. My grill was between 350-400 degrees F when I was cooking the skewers and they were cooked perfectly after 10 minutes.

coconut milk, olive oil, soy sauce, sugar, whole limes, garlic, salt, pepper, cumin, coriander, curry, chicken breasts, pineapple

Taken from tastykitchen.com/recipes/main-courses/lime-coconut-chicken-kabobs/ (may not work)