Mouthwatering Filipino Gluten-Free Brunch: Coconut Rice with Grilled Chicken Skewers and Tropical Fruit Salad

Allergens

None

Ingredients

• 1. 2 cups Jasmine or Glutinous Rice 2. 1 can (14 oz) Coconut Milk 3. 2 cups Water 4. Salt to taste 5. 8 Chicken Thighs, boneless and skinless 6. 1 medium Red Bell Pepper, chopped 7. 1 medium Green Bell Pepper, chopped 8. 1 cup Fresh Pineapple, cubed 9. 1 cup Mango, cubed 10. 2 tablespoons Lemon Juice

Instructions

1. In a large pot, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then lower heat and simmer, covered, for about 18 20 minutes or until the rice is cooked through. Remove from heat and let it steam for another 5 minutes with the lid on.
2. While the rice cooks, prepare the chicken skewers by cutting the chicken thighs into bite sized pieces. Marinate them with salt and pepper to taste. Thread the chicken onto skewers and grill until cooked through.
3. In a large bowl, combine the red and green bell peppers, pineapple, mango, and lemon juice. Toss gently to mix.
4. To serve, fluff the coconut rice and place it on a platter or individual plates. Place the grilled chicken skewers on top of the rice. Surround the dish with the tropical fruit salad.

Chef’s Insight

To add an extra touch, garnish the dish with fresh cilantro or basil leaves.

Notes

This dish is gluten-free and can be easily adapted to a vegetarian or vegan diet.