Chicken Skewers with Pineapple and Mango

For Fruit Compote:

Peel the outer leaves from the lemon grass and chop into 3-inch pieces. In a medium sauce pan, add the chopped lemon grass, pineapple juice, wine, vanilla, sugar, and tapioca; let soak for 10 minutes.

Bring contents of saucepan to a boil and simmer for about 12 minutes; stirring frequently. After 12 minutes, add the pineapple, mango, papaya and lime slices. Bring back to a simmer and cook for an additional 3 minutes. Remove from heat and allow to cool slightly. Chill for 2 to 3 hours in the refrigerator. Remove lemon grass before serving.

For Chicken Kebabs:

Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut into bite-size pieces. Place the chicken in a large resealable plastic storage bag.

In a small bowl, combine the lemon juice, olive oil, curry powder, honey and pepper, whisking to blend. Pour the marinade into the plastic storage bag. Seal bag securely; squeeze the bag several times to thoroughly coat the chicken. Refrigerate for at least 1 hour.

When ready to cook prepare grill for direct grilling. Preheat to high.

Thread chicken pieces onto skewers. Brush the grill grate with oil. Place kebabs on hot grate and grill until cooked through, 3 to 4 minutes on each side. When done, the chicken will be firm to the touch and turn white.