| 4 |
Reuven Boneless Skinless Chicken Breasts, thawed and cut into 1' chunks |
| 1 can (14 oz.) |
Light coconut milk |
| 1 tbsp |
Thai red curry paste |
| 2 tsp |
Grated orange zest |
| 1/2 cup |
Orange juice |
| 1 |
Mango, peeled, cut into 1' chunks |
| 1 |
Pineapple, peeled, cut into 1' chunks |
| 4 cups |
Romaine or lettuce |
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- In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice. Reserve 1/2 cup of the mixture in a separate container. In a resealable bag, toss together the chicken breast chunks and half of the marinade. In another resealable bag, toss the fruit chunks in the remaining marinade. Let the meat and fruit marinate at room temperature for 30 minutes.
- Heat the barbeque (medium-high). Thread the chicken and fruit pieces onto separate skewers.
- Grill the skewered chicken for 3-4 minutes per side, turning once. Grill the fruit skewers for 2 minutes per side, turning once. Remove the fruit and meat from the skewers and serve them over the salad. Drizzle with the remaining marinade.
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