Sweet & Sour Chicken Kabobs with Coconut Rice
2
servings15
minutes30
minutesSay hello to what will become a new summer dinner staple in your house! We *rarely* use our oven in the summer months and almost always opt for the grill or smoker – and chicken kabobs are some of our favorites when it comes to dinner. I love how you can get creative with the marinade, sauce & flavors. This is a sweet & sour style recipe – served over the most *amazing*, flavorful coconut rice ever. The rice truly makes it, so don’t skip out on it!
Ingredients
2 chicken breasts
1/3 cup honey
1/3 cup olive oil
1/4 cup soy sauce
2 TB minced garlic
2 cups pineapple chunks
sesame seeds
wooden or metal skewers
sweet & sour sauce (I like La Choy’s!)
- Coconut Rice
2 cups jasmine or basmati rice
2 cups canned coconut milk
1 cup water
2 TB light brown sugar
1/2 cup chopped green onion
Directions
- chop raw chicken & place in large, gallon plastic bag. Add the marinade: honey, olive oil, soy sauce & garlic. Shake until combined and marinate in fridge for at least 1 hour.
- After marinating, slide chicken & pineapple chunks onto skewers. Place skewers on grill or in a skillet over stovetop and cook until fully cooked through, rotating halfway through.
While the chicken is cooking, prepare rice. You can use a stovetop or rice cooker, but sub coconut milk for 2/3 of liquid & stir in 2 TB of brown sugar.- Once the chicken is cooked, serve over rice & drizzle sweet and sour sauce over top. Garnish with green onion & sesame seeds.
