This was a super easy dinner to put together!  Less than 30 minutes!  I got the inspiration from Cooking Light magazine, except I modified the sauce as I wanted to lessen the sodium content.

Curried Chicken Skewers with Pineapple Salsa & Peanut Sauce

Makes 4 servings (could easily half to make 2 adult servings)
1/4 cup natural peanut butter (crunchy or smooth)
3 Tbsp lower sodium soy sauce
3 Tbsp sweet chili sauce (or apricot jam works too)
4 x 4 oz chicken breasts, cut into large strips
1 tsp curry powder
1 cup diced pineapple (fresh or canned)
1/3 cup red onion, sliced vertically into strips
3 Tbsp fresh cilantro, chopped
Juice of 1 lime

In a small bowl, combine the soy sauce, chili sauce & peanut butter & set aside.  Sprinkle chicken strips with curry powder and thread onto wooden or metal skewers.  Spray cooking surface with cooking spray.  Cook on a grill pan or BBQ until done (about 3-4 minutes each side).  While chicken is cooking, combine pineapple, cilantro, lime juice and red onion and toss together.

Serve with salad, veggies and/or brown rice on the side.

Nutrition (per serving)
Calories: 245  Fat: 9.1 g   Carbs: 18.2 g  Sugars: 11.4 g  Fiber: 1.7 g  Protein: 25 g