Hawaiian Lunchtime Paradise: Tropical Chicken Skewers with Pineapple-Mango Salsa and Coconut Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts 1/2 cup soy sauce 1/4 cup pineapple juice 2 tbsp brown sugar 1 tbsp olive oil 1 tsp garlic powder 1/2 tsp ground black pepper 1/4 tsp salt 1 medium pineapple, peeled, cored and chopped 2 ripe mangoes, peeled and chopped 1 cup long
• grain white rice 1 13.5 oz can coconut milk 2 cups water

Instructions

1. In a large resealable plastic bag or shallow dish, combine soy sauce, pineapple juice, brown sugar, olive oil, garlic powder, black pepper, and salt. Add chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Preheat an outdoor grill or grill pan to medium high heat. Thread chicken onto skewers, discarding marinade. Grill chicken skewers for 6 8 minutes per side or until cooked through and juices run clear. Remove from grill and let rest for a few minutes before slicing.
3. In a large mixing bowl, combine chopped pineapple and mangoes. Add 1 tablespoon of lime juice to the salsa mixture and toss gently. Set aside.
4. Rinse rice in cold water and drain. Combine rice, coconut milk, and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 20 minutes or until the rice is tender and has absorbed all the liquid. Fluff with a fork and let it rest for 5 minutes before serving.

Chef’s Insight

To elevate this dish, try marinating the chicken for an hour or overnight to deepen its flavors.

Notes

Feel free to adjust the spices and seasonings according to your preference.