Grilled Coconut Sticky Chicken With Pineapple-Veggie Kabobs

1. 1

   Cut chicken thighs into long one inch strips. In a large bowl place raw chicken thigh strips, coconut milk, cayenne pepper, red chili flakes and freshly grated ginger and stir until all ingredients are incorporated. Place coated chicken in a large ziploc bag or airtight container and marinate over-night.

2. 2

   Once chicken has marinated overnight, place chicken strips on skewers. Cut pineapple into large 2 inch chunks. Cut Zucchini into 1 1/2 inch chunks. Alternate pineapple, mushrooms and zucchini on separate skewers from chicken. Place skewers on BBQ and cook until chicken is fully cooked and veggies are softened, approximately 15-20 minutes.

3. 3

   Begin cooking the sticky sauce before the making of the kabobs. The sauce needs to reduce in half and takes about 30-40 minutes. Add rice vinegar, coconut palm sugar, Tamari, and red pepper flakes to a small saucepan and cook over med-low heat, stirring occasionally. (Cook the skewers during this process).

4. 4

   Strain red pepper flakes from the sauce after 15 minutes of cooking. Return the sauce to the burner and continue reducing. Do not over cook. Once the sauce has been reduced to a syrup, remove from heat.

5. 5

   Place cooked kabobs over a bed of jasmine rice and pour sticky sauce over the chicken and pineapple-veggie kabobs.

No nutritional information available.

No additional tips available.