Tropical Paradise Hawaiian Luau Feast: Gluten-Free Pineapple Teriyaki Chicken Skewers & Coconut Rice Pilaf
A flavorful hawaiian dinner perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1
- inch cubes 1 cup fresh pineapple, chopped 1/2 cup gluten
- free teriyaki sauce 2 cups jasmine rice 1 can (14 oz) coconut milk 2 cups chicken broth, gluten
- free 1 tbsp olive oil Salt and pepper, to taste 1/2 cup green onions, thinly sliced 1/4 cup cilantro, finely chopped 1 lime, cut into wedges
Instructions
- In a medium bowl, marinate the chicken cubes with gluten free teriyaki sauce for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat grill or broiler to high heat. Thread the marinated chicken and pineapple onto skewers, alternating between the two. Season with salt and pepper to taste.
- Grill or broil the skewers for 6 8 minutes per side, until the chicken is cooked through and slightly charred. Remove from heat and let rest for a few minutes.
- In a medium saucepan, bring jasmine rice, coconut milk, and chicken broth to a boil. Reduce heat to low, cover, and simmer for 18 20 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let stand, covered, for 5 minutes.
- Fluff the cooked rice with a fork and season with salt and pepper to taste.
- To serve, arrange the grilled skewers on a platter alongside the coconut rice pilaf. Garnish with green onions and cilantro, and accompany with lime wedges for squeezing over the dish.
Chef’s Insight
Use fresh pineapple for the best flavor and texture in the skewers.
Notes
Gluten-free teriyaki sauce is available at most supermarkets or can be made at home using gluten-free soy sauce, rice vinegar, sugar, ginger, and garlic.