Thai Coconut Curry Chicken Skewers with Pineapple Salsa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 cup pineapple, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 tsp jalapeño, minced (optional)
• 1/2 tsp salt
• 12 wooden skewers, soaked in water for 30 minutes
• 4 cups cooked jasmine rice

Instructions

1. 1

   In a large bowl, combine the coconut milk, curry paste, brown sugar, fish sauce, and lime juice. Add the cubed chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   Meanwhile, in a medium bowl, mix together the pineapple, bell pepper, red onion, cilantro, jalapeño (if using), and salt. Set aside.