Ingredients

Instructions

1. 1

   In a large bowl, whisk together the red curry paste, coconut milk, fish sauce, brown sugar, and lime juice until smooth.

2. 2

   Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

3. 3

   Preheat your grill to medium-high heat (around 400°F/200°C).

4. 4

   Thread the marinated chicken, pineapple chunks, and red bell pepper squares onto the soaked bamboo skewers, alternating ingredients.

5. 5

   Place the skewers on the hot grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and the pineapple has nice grill marks.

6. 6

   Transfer to a serving platter and garnish with fresh chopped cilantro before serving.