Hawaiian Chicken Kebabs with Turmeric Coconut Rice
 
 
Makes 4 servings
Ingredients
Turmeric coconut rice:
  • 1 cup jasmine rice
  • 1⅙ cups coconut water
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon sea salt
  • 1 tablespoon coconut oil
Hawaiian chicken kebabs:
  • 1¾ pounds boneless, skinless chicken breast, cut into bite-size pieces
  • ⅓ cup brown sugar
  • ⅓ cup ketchup
  • ⅓ cup low-sodium soy sauce
  • ¼ cup freshly squeezed orange juice
  • ¼ cup olive oil, divided
  • 1½ tablespoons rice vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 2 oranges, quartered lengthwise and then cut crosswise into ½"-thick pieces
  • 2 yellow bell peppers, cut into 1" pieces
  • 1 red onion, cut into 1" pieces
  • 10 wooden skewers
  • vegetable oil, for grilling
Instructions
Make the turmeric coconut rice:
  1. Rinse the rice in cold water until the water runs clear. Drain.
  2. In a medium sauce pan, combine the rice, coconut water, turmeric and salt. Bring to a boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; let stand, covered, for 10 minutes.
  3. Uncover, add coconut oil and fluff with a fork. Cover and let stand for 10 minutes. Fluff with a fork before serving.
Make the Hawaiian chicken kebabs:
  1. Place the chicken in a resealable plastic bag.
  2. In a medium bowl, combine the brown sugar, ketchup, soy sauce, orange juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil and pepper; whisk until smooth. Transfer about ½ cup sauce to a small bowl and set aside.
  3. Add remaining sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 1 and up to 2 hours, flipping the bag twice.
  4. Meanwhile, combine the oranges, bell peppers, red onion and remaining 2 tablespoons olive oil in a medium bowl.
  5. When you're ready to cook the kebabs, remove the chicken from the sauce. Thread the chicken, oranges, bell peppers and red onion onto 10 skewers.
  6. Heat a grill pan over medium heat and brush with vegetable oil. Place skewers in the pan and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
  7. Brush the top of the kebabs with some of the remaining sauce, flip and cook for 1-2 minutes. Brush with more sauce, flip and cook for 1-2 minutes.
  8. Remove kebabs from pan and let rest for 5 minutes; serve with turmeric coconut rice.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hawaiian-chicken-kebabs-with-turmeric-coconut-rice/