Kiwi & Pineapple Chicken Skewers with Coconut Rice

Ingredients

• 600 g Chicken breasts
• 2 medium Kiwi
• 200 g Pineapple (fresh)
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Ginger
• 1 tablespoon Olive oil
• 1 cup Rice
• 1 cup Coconut milk
• 0.5 cup Water
• 0.25 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken breasts into 2.54 cm cubes.
2. 2Peel and chop the kiwi and pineapple into small pieces. Blend them into a puree.
3. 3Combine the kiwi-pineapple puree, tamari, ginger, and olive oil in a bowl. Marinate the chicken in this mixture for at least 30 minutes.
4. 4Thread the marinated chicken onto skewers.
5. 5Prepare the coconut rice: Rinse the rice. Add the coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the rice is cooked through.
6. 6Grill the chicken skewers over medium heat for 10-12 minutes, or until cooked through, turning occasionally.
7. 7Serve the kiwi-pineapple chicken skewers hot with the coconut rice.

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