Yield: 4 servings

Ingredients:

16-20 each Bamboo skewers (soaked in water for 2-3 hours)

1 1/4 lb. Chicken breast, boneless, skinless, cut into long, thin 1/2" strips

as needed Chef Larry's Asian Spice (recipe follows)

6 oz. Petite salad greens

as needed Chef Larry's Balsamic Vinaigrette (recipe follows)

8 each Baby grape tomatoes, halved

For the Chef Larry's Fresh Pineapple Chutney:

1/2 tsp. Butter

1 each Garlic cloves, minced

1/4 cup Red onion, diced

2 1/2 cup Fresh pineapple, cut into small dice

1/2 tsp. Curry powder

1/4 tsp. Ground cinnamon

pinch Ground clove

1/2 tsp. Fresh ginger, minced

1 cup Orange juice

1 cup Apple juice

1/4 cup Brown Sugar

1 tbsp. Red wine vinegar

to season Salt

to season Fresh ground black pepper

2 tsp. Fresh cilantro, minced

Method:
Prepare Chef Larry’s Asian Spice and Balsamic Vinaigrette per recipes, reserve. Prepare Chef Larry’s Fresh Pineapple Chutney by melting butter in a saucepan. Add garlic and red onion, saute until translucent. Add pineapple, ginger and spices, saute for 2 - 3 minutes. Add sugar, red wine vinegar and juices. Bring to a simmer, cook for 10 minutes. Reduce heat and simmer over low heat until mixture thickens (approximately 30 - 45 minutes). Season with salt and pepper. Cool chutney, stir in chopped cilantro and reserve. Preheat grill. Create skewers by "worming"chicken breast strips onto soaked bamboo skewers. Season chicken skewers with Chef Larry’s Asian Spice and place on grill. Cook until done. Dress greens with Chef Larry's Balsamic Vinaigrette and place on serving plates along with halved baby grape tomatoes. Portion grilled chicken skewers onto serving plates and top generously with Chef Larry’s Fresh Pineapple Chutney. Serve immediately.

Chef Larry's Asian Spice

Yield: 1 cup

Ingredients:

2/3 tsp. Cayenne pepper

1 tsp. Ground cloves

1 tsp. Curry powder

1 tsp. Ground ginger

1 tsp. Ground cinnamon

1/2 cup Paprika

2 tsp. Granulated garlic

1/4 cup Salt

1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Chef Larry’s Balsamic Vinaigrette

Yield: 1cup

Ingredients:

1/4 cup Balsamic vinegar

2 tsp. Sugar

to taste Salt

to taste Fresh ground black pepper

2/3 cup Olive oil

Method:
Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.