Food Friday: Grilled Asian Chicken and Pineapple

Don't heat up your house tonight! Cook out on the grill instead.

Ingredients:

• 3 T honey
• 3 T soy sauce
• 3 T pineapple juice
• 2 t fresh lime juice (lemon juice can be substituted)
• 2 t peeled and grated fresh ginger
• 2 t vegetable oil
  
• 1 1/2 t curry powder
• 1/4 t salt
• 3 minced garlic cloves (or 2 t of the bottled kind)
• 1 lb skinned, boneless chicken breast (cubed)
• 1 C red bell pepper (cut into chunks about 1 inch squared)
• 1 1/2 C fresh pineapple (canned can be substituted) cut into cubes
• 4 C cooked rice

Directions:

1. Heat up your grill.
2. In a large Ziploc, combine the honey, soy sauce, juices, ginger, oil, curry, salt, and garlic.
3. Knead to mix the ingredients well.
4. Add chicken and bell pepper pieces.
5. Knead bag again to make sure the chicken and bell pepper are well coated (don't forget to seal your bag!).
6. Thread the chicken, bell pepper, and pineapple pieces alternately onto skewers (bamboo or metal will work fine).
7. Discard the marinade.
8. Place the skewers on the grill rack and cook 10 minutes (or until chicken is done). Turn occasionally.
9. Serve with hot rice.