Hawaiian Chicken Kebabs & Cilantro Ginger Rice

The flavors of the Pacific (sweet pineapple, ginger and soy) accompany bite-sized pieces of boneless chicken in this grilled kebab. The secret ingredient? Toasted sesame oil. Its strong aroma means it only takes a small amount to add big flavor. Serve kebab over cilantro lime rice for a complete meal.

Hawaiian Chicken Kebabs & Cilantro Ginger Rice

Ingredients

For chicken kebabs

• 8 (12-inch) wooden or metal skewers
• 1/4 cup (60 grams) orange-pineapple juice
• 3 tablespoons low-sodium soy sauce (certified gluten-free if necessary)
• 1 tablespoon light brown sugar
• 1 teaspoon dark or toasted sesame oil
• 1/2  teaspoon fresh grated ginger
• 1 garlic clove, minced
• 1 pound (450 grams) boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
• 2 medium (240 grams) red bell peppers, cut into pieces
• 2 cups (336 grams) cubed pineapple
• Cooking spray

For cilantro ginger rice

• 1 teaspoon dark sesame oil
• 1 cup (280 grams) uncooked jasmine, basmati or long-grain white rice (certified gluten-free if necessary)
• 1 3/4 cups (420 grams) low-sodium chicken broth (certified gluten-free if necessary)
• 1 teaspoon minced fresh ginger
• 1/2 cup (8 grams) chopped fresh cilantro

Directions

For chicken kebabs

Soak wooden skewers, if using, in water at least 30 minutes.

Combine orange juice, soy sauce, brown sugar, sesame oil, ginger and garlic in a large plastic zip top bag or shallow glass baking dish. Add chicken and bell peppers; cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning occasionally.

Meanwhile, prepare a charcoal fire or preheat grill to medium-high heat.

Remove chicken and peppers from marinade, discarding marinade. Thread chicken, peppers and pineapple on wood or metal skewers. Place skewers on grill rack coated with cooking spray.

Grill 8-10 minutes, turning occasionally, until chicken is cooked through. Serve with cilantro lime rice.

For cilantro lime rice

Heat oil in a large saucepan over medium-high heat. Add ginger and rice; cook 30 seconds to 1 minute, stirring constantly. Stir in broth. Bring mixture to a boil, reduce heat to low. Cover and simmer 17-18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

Nutrition Information

Serves: 4 |  Serving Size: 2 kebabs + 1 1/4 cup cilantro ginger rice

Per serving: Calories: 412; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 41mg; Sodium: 507mg; Carbohydrate: 57g; Dietary Fiber: 3g; Sugar: 14g; Protein: 30g

Nutrition Bonus: Potassium: 269mg; Iron: 3%; Vitamin A: 49%; Vitamin C: 201%; Calcium: 2%

Energizing Tips (optional)

• Serve with a side salad (1 cup salad greens + 2 tablespoons vinaigrette) to increase calories and fiber. (Per serving: Calories: 445; Fat: 9g; Carbohydrate: 60g; Dietary Fiber: 4g; Sugar: 16g; Protein: 31g) 

Photo Credit: Julia Rutland

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