Serves: 6
Total Calories: 560

MARINADE
1 cup tightly packed cilantro
1 cup olive oil
1/2 cup raisins
juice of a lemon
2 teaspoons garam marsala
5 cloves garlic
salt and pepper
SKEWERS
2 pounds chicken breasts cut into 1 1/2 inch cubes
2 Vidalia onions (or yellow onions) cut into chunks
6 cups pineapple chunks fresh or canned

Blend all marinade ingredients in a food processor. Place chicken in bowl, combine with marinade and refrigerate, overnight if possible, but doing it in the morning is okay too. When ready to cook, start by putting a piece of onion on the skewer, followed by chicken, then pineapple, then onion, then chicken, and so on. Once you’ve completed the skewers, place in broiling pan, brush skewers with remain - ing marinade to coat the pineapple and onion, and broil on high. Turn every 5 minutes or so until crispy on all sides. Ovens vary in heat, so you’ll need to keep a close watch. After about 10 minutes, check for doneness by cutting into a piece of chicken. It should not be pink. When cooked, remove and serve with Coconut Rice, Curried Rice with Raisins, or Rice Pilaf, spooning sauce over the top. This is wonderful with a green-leaf salad with My Favorite Dressing.

Note:
If you are using wooden skewers, soak them in warm water for at least 30 minutes before using to prevent them from burning.

Nutritional Facts:

Serves: 6
Total Calories: 560
Calories from Fat: 336

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