Name: Huli huli grilled chicken skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 1 oz fresh pineapple, diced; 1 tbsp low sodium soy sauce; 1 tsp brown sugar; 1 1/2 tsp ketchup; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 red bell pepper, cut into thick strips; 3/4 tsp canola oil; 1 green onions, sliced; 1/2 tsp salt

Instructions

Prep 25 min · Cook 20 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. While rice cooks, soak wooden skewers in a shallow pan of water for 20 minutes.
Combine pineapple, soy sauce, brown sugar, ketchup, ginger, and garlic in a small saucepan. Simmer over medium heat until the pineapple softens and the sauce thickens to a syrupy glaze, about 8 minutes.
Toss the chicken pieces with half the remaining salt. Thread the chicken onto the soaked skewers. Season the bell pepper strips with the rest of the salt.
Heat a grill pan over medium-high heat and brush with the oil. Grill the chicken skewers for 10 to 12 minutes total, turning every 2 to 3 minutes to brown all sides. Grill the pepper strips alongside the chicken for 3 to 4 minutes per side until tender-crisp with charred edges. Brush the chicken generously with the glaze during the last 3 minutes of cooking. Done when chicken is opaque and reads 165°F.
Fluff the rice with a fork and place on a plate. Top with the grilled peppers and chicken skewers. Spoon any remaining glaze over the skewers and garnish with green onions.

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Instructions

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