1-2 chicken breasts
1 c red bell peppers, chopped
1 c yellow sweet onions, chopped
1 cup fresh pineapple cubed
1 TBS soy sauce
1/2 TBS honey
1 tsp olive oil
1 tsp rice vinegar
1/2 tsp minced garlic
1/2 tsp ground ginger
Salt and pepper
2 TBS unsweetened shredded coconut
Full fat canned coconut milk ( used in place of liquid for rice)
Heat oven to HI Broil.
Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.
Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.
Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.
Broil for 10-15 minutes, flipping halfway.
Enjoy warm over coconut rice.
I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.
Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.