Pineapple Chicken Kabobs and Spicy Cilantro, Lime Rice
I hate eating brown rice, but adding these ingredients keeps it healthy while making the flavor much more enjoyable (you can also take the easy way out and just use white rice, but brown is much better for you)! The warm, sweet pineapple is one of my favorite snacks over the summer. I hope you like it too!
What You will Need:
1 Large Pineapple Cut into Thick Chunks
1 Large Purple Onion
1 Pound of Boneless/Skinless Chicken Breasts
Several Kabob Skewers
A Bushel of Cilantro
3 Large Limes
2 Large Heaps of Spicy Chili Sauce
A Package of Brown Rice
A Large Pot
Begin boiling rice as the directions on the bag say. Add cilantro and squeeze the contents of one lime into the boiling water. Continue cooking until ready.
Skewer pineapple, chicken and onions until there is only an inch or two left on either side (you may also do a few of these with just pineapple and onion for vegetarians. The pineapple and onion is the best part!). Brush lightly with Teriyaki (you won’t need a lot, the pineapple and onion are very flavorful) and place on cooking sheet. Bake in the oven for 30 minutes.
Remove skewers from oven and flip over. Glaze the new side with Teriyaki and place in oven until chicken is fully cooked.
Add the chili sauce to the rice (it is VERY SPICY so be careful!). Squeeze remaining limes over the rice and stir well.
I like to plate the skewers on top of the rice.