Tropical Chicken Kabobs With Orange Rice
Servings: 4
Equipment
- 12" skewers
Ingredients
Marinade
- ¼ cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon olive oil
- 1 teaspoon soy sauce
Orange Rice
- 1⅓ cup brown rice
- 2½ cups water
- ½ cup orange juice
- 2 green onions (chopped)
Chicken Kabobs
- 1 pound boneless, skinless chicken breast cut into 1" pieces
- 2 cups fresh pineapple, cut into 1" pieces
- 1 red bell pepper, cut into 1" pieces
Instructions
Make the orange rice
- Stir together the water, the ½ cup of orange juice, and rice. Cover and bring to a boil over medium-high heat, then reduce the heat and summer, covered, for about 35-45 minutes until the rice is tender and the liquid has been absorbed. Remove from the heat and set aside.
- Sprinkle chopped green onions over the top of the rice
Make the kabobs
- Soak 4-6 wooden skewers in water for 15 minutes to prevent charring
- Cut the chicken, pineapple and red pepper into 1" pieces.
- Stir together all the marinade ingredients in a small bowl and pour half of it over the chicken and vegetables. Set the other half of the marinade aside.
- Cover the bowl of marinated chicken and vegetables with plastic wrap and set it in the fridge for about 30 minutes.
- Thread the chicken and vegetables onto the skewers.
- Grill the kabobs until the the chicken registers 165 °F on an internal thermometer.
Arrange the chicken kabobs and rice
- Spoon the rice onto a plate, and the other half of the marinade over it. Top with kabobs.