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- Soak wooden skewers, if using, covered in water for 30 minutes. Cut chicken into strips 1/2 inch wide and about 3 to 4 inches long. Thread two to three strips of meat onto each skewer. Arrange skewers on broiler pan, sprayed with vegetable cooking spray.
- Drain pineapple, reserving 1/4 cup juice. Combine crushed pineapple, reserved juice, peanut butter, brown sugar, lime juice, curry powder and ginger in blender or food processor container. Cover; blend until smooth. Reserve 3/4 cup sauce for dipping; set aside.
- Brush part of the remaining pineapple sauce over chicken. Broil chicken 4 inches from heat for about 10 minutes, turning once and brushing with sauce or until meat is no longer pink. Discard any remaining sauce used during grilling. Serve chicken with reserved pineapple sauce for dipping.
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Chicken Sticks
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