Memorial Day is fast approaching, which means “barbeque time” at least in my family. You can prepare any protein on the grill in a healthy way, this recipe is a good example of that. There are no substitutions for taste even though this dish is extremely healthy.
When talking about ingredients in Thai food, you can never really miss coconut milk. This is one of the main ingredients used in Thai cooking, and can be used in sweet or savory dishes. Thailand being a tropical climate, coconuts, papayas, mango’s and jackfruit grow all over.
Ingredients: (serves 4)
-4 boneless, skinless, chicken breasts
-14 oz coconut milk or cream
-zest from 1 lime
-juice from 1 lime
-1 tsp chili powder
-4 garlic cloves, minced
-2 tbsp fresh ginger, minced
-1/2 Serrano chili, minced
-salt and pepper to taste
-4 cups cubed pineapple
-4 cups onion, quartered, separated
-2 cups Basmati rice
-1 cup shredded coconut, toasted
-2 green onions, sliced
-1/2 cup cilantro, chopped
-1/2 cup roasted pistachios, chopped
-pinch of cinnamon
-In a large bowl, combine the coconut milk, lime zest and juice, chili powder, garlic, ginger, serrano chili, salt and pepper. I usually use a whisk to combine.
-Add the chicken to the bowl, make sure it is fully submerged. Place plastic wrap over the top and marinate in the refrigerator for at least 4 hours or overnight (even better).
-Remove the chicken from the fridge at least half an hour ahead of time, cube the pork in order to get ready for the skewers. Soak your bamboo skewers for 15-20 minutes before placing on the grill (so they won’t burn). Heat your grill to medium high (If you don’t have a barbeque, you can use a cast iron grill pan as I am going to do).
-Pat the chicken dry, cube it, brush with oil and season with salt and pepper. Place the cubes on the skewers, about 1 breast on each skewer. Place over medium high heat, 5-7 minutes on each side or until done.
-While this is cooking, make the rice by following the instructions on the bag (sometimes the time and amount of water differs). Toast the coconut and pistachios on 300 degrees in the oven for about 20 minutes, rotating a few times. Make sure to keep the nuts and coconut separate.
-Cube the pineapple and the onions, place on skewers rotating the pineapple and onions. Also cook on the grill pan or barbeque on medium high heat for about 5-7 minutes on each side as well.
-Once the meat, pineapple and rice is done, in a small bowl combine the cilantro, toasted pistachios and cinnamon together. To plate, place a pile of rice on the bottom of the plate, toss with the toasted coconut and sliced green onions. Next, place the chicken skewer and pineapple and onion skewer on top and garnish with the cilantro mixture.
-Serve right away, hope you enjoy!!