Hawaiian Chicken Skewers with Rice
Prep
15m
Cook
10m
| Category: | Pickles & Relishes |
| Seasons |
Ingredients
For
4
Serving(s)
Teriyaki Sauce
| 1/4 cup honey |
| 1/4 cup soy sauce |
| 1 Tablespoon rice vinegar |
| 1 teaspoon grated or minced ginger |
| 2 cloves garlic, grated or finely minced |
Hawaiian Chicken Skewers
| 6 chicken thighs boneless |
| 1 red pepper, cut into 1 inch cubes |
| 1 green pepper, cut into 1 inch cubes |
| 1 red onion cut into 1 inch cubes |
| 1/2 fresh pineapple, plleld, cored, and cut into 1 inch cubes |
Hawaiian Chicken Skewers with Rice Directions
- Add the honey, soy sauce, rice vinegar, ginger, and garlic to a small pot over high heat and bring it to a boil. Mix the tapioca starch with the cold water in a small cup and add it to the pot. Once the sauce thickens remove it from the heat.
- Cut the chicken thighs into 3-4 pieces each and put them in a bowl. Pour 1/4 cup of the teriyaki sauce over the top and mix well. Let the chicken marinate while you chop the veggies.
- Preheat your BBQ to medium-high and oil the grill.
- Thread the chicken and veggies onto skewers. Grill them for 10 minutes, flipping the skewers halfway through cooking. Serve the skewers with the teriyaki sauce drizzled over the top.
Notes
archived from The Endless Meal
Coconut rice: 1 cup basmati + 1 cup water + 1/2 cup canned coconut milk. Cook the rice according to package directions.
Coconut cauliflower rice: 1 head of cauliflower riced + 1/2 cup coconut milk. Simmer the riced cauliflower in the coconut milk until the cauliflower is soft and no liquid remains.
Nutrition facts
Serving size 1 skewer diet lactose free
Per Serving
| Kcal: | 463 kcal |
| Fibers (g): | 4.8g |
| Sodium (mg): | 933mg |
| Carbs: | 67.7g |
| Sugar (g): | 51.1g |
| Fat: | 10.7g |
| Proteins: | 33.6g |
