Give your curry a jolt of tropical flavor with this Pineapple Curry. Fruit, KRAFT Dressing and red curry paste make this Pineapple Curry sweet and spicy.
What You Need
Original recipe yields 8 servings
1 can (20 oz.) pineapple chunks in juice, undrained
2 Tbsp. KRAFT Lite Asian Toasted Sesame Dressing
2 cloves garlic, minced
3 Tbsp. red curry paste
1 cup coconut milk
2 Tbsp. HEINZ Apple Cider Vinegar
1/4 tsp. roasted ground cumin
1/2 tsp. ground black pepper, divided
8 boneless skinless chicken thighs (2 lb.)
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Let's Make It
Heat grill to medium heat.
Drain pineapple, reserving juice for later use. Thread half the pineapple chunks onto skewers; chop remaining pineapple chunks.
Heat dressing in medium skillet on medium heat. Add garlic; cook and stir 30 sec. Add curry paste and chopped pineapple; cook and stir 1 min. Add coconut milk, vinegar, cumin, 1/4 tsp. pepper and reserved pineapple juice; mix well. Cook 4 to 5 min. or until sauce is well blended and slightly thickened, stirring occasionally. Keep warm on low heat until ready to serve.
Sprinkle chicken with remaining pepper. Grill 8 to 10 min. on each side or until done (165°F), adding pineapple skewers to the grill for the last 5 min. and grilling until heated through, turning after 3 min.
Serve grilled chicken and pineapple topped with the curry sauce.
Serve with hot cooked rice, and grilled or steamed cut fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.