prep time
1h 15min

cook time
30 min

servings
6

WHAT YOU'LL NEED


Minute Rice^® Basmati

4		chicken breasts
1 cup		teriyaki sauce
1		red bell pepper
1		yellow bell pepper
1		pineapple
2 tbsp		olive oil
1 tsp		coarse sea salt
		wooden skewers
1 can		coconut milk
		flaked coconut to taste
		teriyaki sauce to taste

INSTRUCTIONS

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.

MORE ABOUT THE AUTHOR

Christina Dennis

Christina Dennis is a busy lifestyle, décor and food blogger based in Stony Plain, AB. In addition to blogging on all things crafty on her website thediymommy.com, Christina is a busy mother of three who often shares examples of creative, delicious, wholesome family-friendly recipes with her blog readers, as well.
MORE ABOUT THE AUTHOR

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