WHAT YOU'LL NEED
|Minute Rice® Basmati|
red bell pepper
yellow bell pepper
coarse sea salt
flaked coconut to taste
teriyaki sauce to taste
Step 1: Chop the chicken breast into bite-sized pieces and marinate it in the teriyaki sauce in a sealed bag or container for at least one hour.
Step 2: Chop the peppers and pineapple into bite-sized pieces and toss them with the olive oil and sea salt in a bowl.
Step 3: Alternate the chicken, peppers and pineapple on the skewers and place the skewers on a grilling tray.
Step 4: BBQ the skewers for a half an hour, turning once, or until the chicken is cooked through and the vegetables are slightly charred.
Step 5: To make the coconut rice, pour the coconut milk into a saucepan. Add enough water to the milk to have enough liquid in the pot according to the rice package directions.
Step 6: Add Basmati Minute Rice® and cook as directed.
Step 7: To serve, arrange the skewers over the rice, and sprinkle with flaked coconut. Serve with extra teriyaki sauce.
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