“Delightful Polynesian Paleo Luau Feast: Mouthwatering Grilled Chicken Skewers and Fresh Pineapple-Coconut Rice”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1.5
• inch cubes 2 cups fresh pineapple, chopped 2 cups jasmine rice, uncooked 1 can full
• fat coconut milk 2 tbsp olive oil 1/4 cup honey 1/4 cup lime juice 2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp salt, divided 1/2 tsp black pepper 2 cups mixed vegetables (bell peppers, zucchini, red onion), chopped

Instructions

1. a. In a medium bowl, combine chicken cubes, 1 cup chopped pineapple, 1/2 cup honey, lime juice, cinnamon, nutmeg, 1/2 tsp salt, and black pepper. Mix well to coat the chicken evenly with marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours. b. In a separate bowl, combine jasmine rice, remaining pineapple, coconut milk, and 1/2 tsp salt. Stir until well mixed. Let it rest for 15 minutes before cooking according to package instructions. c. Heat olive oil in a large skillet over medium heat. Add marinated chicken cubes, discarding the marinade. Cook until cooked through, about 6 7 minutes per side. Remove from skillet and set aside. d. In the same skillet, add the mixed vegetables and cook until tender, about 5 7 minutes. Return the cooked chicken to the skillet and heat through, another 2 minutes. e. Serve the grilled chicken skewers over the pineapple coconut rice with a sprinkle of chopped cilantro for garnish.

Chef’s Insight

Use a bamboo or stainless steel skewer to create the perfect chicken skewers, allowing them to absorb the flavors of the marinade while cooking evenly.

Notes

Ensure the chicken is fully cooked to prevent foodborne illnesses. Use a meat thermometer to check for doneness.