| 2 | | Stalks fresh lemon grass; about 9 inches each |
| 1 | | Piece gingerroot (about 4 inches), finely sliced |
| 6 | | Cloves garlic; peeled, bashed, and chopped |
| 2 | | Whole chickens; about 3 1/2 pounds each, rinsed and dried |
| | PINEAPPLE CURRY SAUCE |
| 1 | ts | Light olive oil |
| 3/4 | c | Finely diced sweet onion |
| 1 | tb | India ethmix (recipe follows) or good madras curry |
| 1 | tb | Peeled and grated gingerroot |
| 2 | lg | Clove garlic; peeled, bashed, and finely chopped |
| 1 | tb | Finely sliced lemongrass |
| 3/4 | c | Low-sodium chicken or vegetable stock |
| 1/3 | c | Frozen pineapple juice concentrate |
| 1/4 | c | Yogurt cheese (recipe follows) |
| 1/2 | ts | Coconut extract |
| 1 | tb | Thai fish sauce |
