Hawaiian Chicken Kebabs With Coconut Rice
Cut the zucchini in 1/2 inch rounds.
1
Dice the bell pepper in 1 inch chunks.
2
Cut the red onion in 1 inch chunks.
3
Remove the stem from the mushrooms.
4
Dice the pineapple in 1 inch chunks.
5
Dice the chicken in 1 inch chunks.
6
Skewer the kebabs in a rainbow pattern with chicken in between.
7
Drizzle with avocado oil and season with salt.
8
Preheat a grill pan over medium high heat.
9
Preheat the oven to 350°F.
10
Grill the kebabs on a hot grill pan for 3-5 minutes per side or until caramelized.
11
Place on a baking sheet and cook in the oven for 10 minutes to finish cooking the chicken.
12
Make the coconut rice.
13
To make the teriyaki sauce add 1 cup water, 1 cup braggs aminos and 3/4 cup brown sugar into a small saucepan. Bring to a simmer over medium heat.
14
Mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
15
Add the slurry to the simmering liquid and cook for 1-2 minutes to thicken. Stirring frequently.
16
When the sauce is thickened remove from the heat.
17
In the last 5 minutes of cooking brush the kebabs with the sauce. Finish cooking and then baste again with extra sauce.
18
Serve over coconut rice with teriyaki sauce. Top with sesame seeds and coconut cashews or macadamia nuts.
19
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