Ingredients4 boneless, skinless chicken breasts
2 red bell peppers, sliced
1/2 fresh pineapple, sliced
Coconut Curry Sauce:
2-3 T red curry paste
1 ½ cups coconut milk
2 T fish sauce
1 clove garlic, minced
1 shallot, minced
1 pinch salt
1. For Coconut Curry Sauce: Simmer coconut milk on low. Stir in remaining sauce ingredients. Simmer for 1 more minute.
2. Grill red peppers and pineapple over medium heat until tender. They can be sautéed in grill wok, cooked on kabob skewers, or placed directly on grill if sliced large enough.
3. Cook chicken breasts on grill over medium heat until done.
4. Serve with peppers and pineapple. Pour Coconut Curry Sauce over servings, or drizzle lightly and serve on side for dipping.