Hawaiian Chicken Kebabs & Cilantro Ginger Rice

The flavors of the Pacific (sweet pineapple, ginger and soy) accompany bite-sized pieces of boneless chicken in this grilled kebab. The secret ingredient? Toasted sesame oil. Its strong aroma means it only takes a small amount to add big flavor. Serve kebab over cilantro lime rice for a complete meal.

under 45 mins
dinner

Ingredients for servings

    chicken kebabs

  • 8 wooden or metal skewers 12-inch

  • 0.25 cup orange-pineapple juice

  • 3 tablespoons low-sodium soy sauce certified gluten-free if necessary

  • 1 tablespoon light brown sugar

  • 1 teaspoon dark or toasted sesame oil

  • 0.5 fresh grated ginger

  • 1 garlic clove minced

  • 1 lbs boneless, skinless chicken breasts (or thighs) cut into 1-inch pieces

  • 2 medium red bell peppers cut into pieces

  • 2 cups cubed pineapple

  • Cooking spray

    • rice

  • 1 teaspoon dark sesame oil

  • 1 cup uncooked jasmine, basmati or long-grain white rice certified gluten-free if necessary

  • 1.75 cups low-sodium chicken broth certified gluten-free if necessary

  • 1 teaspoon minced fresh ginger

  • 0.5 cup chopped fresh cilantro

Directions

  • For chicken kebabsSoak wooden skewers, if using, in water at least 30 minutes.

  • Combine orange juice, soy sauce, brown sugar, sesame oil, ginger and garlic in a large plastic zip top bag or shallow glass baking dish. Add chicken and bell peppers cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning occasionally.

  • Meanwhile, prepare a charcoal fire or preheat grill to medium-high heat.

  • Remove chicken and peppers from marinade, discarding marinade. Thread chicken, peppers and pineapple on wood or metal skewers. Place skewers on grill rack coated with cooking spray.

  • Grill 8-10 minutes, turning occasionally, until chicken is cooked through. Serve with cilantro lime rice.

  • For cilantro lime rice Heat oil in a large saucepan over medium-high heat. Add ginger and rice; cook 30 seconds to 1 minute, stirring constantly. Stir in broth. Bring mixture to a boil, reduce heat to low. Cover and simmer 17-18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

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