Ingredients

16 to 20 each bamboo skewers (soaked in water for 2 to 3 hours)
1 1/4 lb. chicken thigh meat boneless, skinless
12 each red bell pepper slices
12 each yellow bell pepper slices
12 each Green bell pepper slices
As needed olive oil
To season salt
To season fresh ground black pepper
For service Chef Larry's tropical fruit relish

Chef Larry's Asian Spice

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

Prepare Chef Larry's Tropical Fruit Relish per recipe, reserve. Prepare Chef Larry's Asian Spice by combining ingredients, mixing well. Store in air-tight container and reserve until use. Preheat grill. Season red, green and yellow peppers with olive oil, salt and pepper, reserve. Cut chicken thigh meat into long strips and place on soaked bamboo skewers. Season chicken skewers with Chef Larry's Asian Spice and place on grill along with peppers. Cook until done. Place grilled peppers on serving plates and top with Chef Larry's Tropical Fruit Relish. Place cooked chicken sticks over relish and serve.

Makes 4 servings

Chef Larry's Tropical Fruit Relish

Ingredients

1/2 cup papaya, peeled, seeded, small dice
1/2 cup mango, peeled, small dice
1/2 cup pineapple, small dice
1/4 cup strawberry, small dice
1 tbsp. red onion, diced
1 tbsp. red and green bell pepper, small dice
1 tbsp. tomato, seeded, small dice
1/3 tsp. garlic, minced
1 tsp. sugar
1 1/2 tsp. red wine vinegar
2 tsp. fresh cilantro, minced
1 tsp. olive oil
To season salt
To season fresh ground black pepper

Method

Combine papaya, mango, pineapple, strawberry, onion, bell pepper, tomato, garlic, sugar, red wine vinegar, cilantro and olive oil. Season with salt and pepper. Allow flavors to develop fot at least one hour under refrigeration. Use as an accompaniment for grilled chicken or seafood.

Makes 2 cups