prep time
1h 15min
1h 15min
cook time
30 min
30 min
servings
6
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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