NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.25 cup Red onion

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Brown rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

  Combine the brown rice with water in a small pot and simmer until all liquid is absorbed and grains are tender and fluffy.

• 3

  In a small bowl, whisk together the coconut aminos, honey, sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

  Slice the chicken breast, pineapple, red bell pepper, and red onion into uniform 1-inch cubes.

• 5

  Thread the chicken, pineapple, and vegetables onto the skewers in an alternating pattern to ensure even cooking.

• 6

  Season the assembled skewers with sea salt and black pepper.

• 7

  Pre-heat a grill or grill pan to medium-high heat and lightly grease with a high-heat oil.

• 8

  Grill the skewers for 10-12 minutes, turning occasionally and brushing liberally with the teriyaki glaze during the final 5 minutes of cooking until the chicken is charred and cooked through.

• 9

  Serve the hot skewers immediately over the bed of cooked brown rice.