There’s nothing that says summer like skewers of juicy grilled meat. Mix up your outdoor BBQ with healthy chicken in a Hawaiian-style glaze. Pair it with a zesty quinoa cooked in coconut milk and finished with our Roasted Sesame Oil for a truly tropical meal. Your guests will be begging for the recipe!
Hawaiian Sesame Chicken with Coconut Quinoa
For the Hawaiian Chicken:
- 3 tbsp Chosen Foods Avocado Oil
- 1 tbsp gluten-free tamari or coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp raw honey
- 1 clove garlic, minced
- 1 tsp sea salt
- ½ tsp pepper
- 1 lb chicken breasts or tenders, chopped to 1” pieces
- 2 cups pineapple, chopped to 1” pieces
For the Coconut Quinoa:
- 1 cup organic quinoa
- 1 cup unsweetened coconut milk
- 1 cup filtered water
- 1 lime juiced
- ¼ cup chopped cilantro
- 2 tbsp toasted sesame oil
- sea salt & pepper to taste
- Optional for garnish: chopped scallions or sliced almonds
In a large bowl, whisk together the avocado oil, tamari or coconut aminos, apple cider vinegar, honey, garlic, salt, and pepper. Add the chopped chicken and pineapple and stir. Set aside to marinate for 20 minutes at room temperature.
Preheat a grill or indoor grill pan to medium-high heat. Skewer the marinated chicken and pineapple, alternating between the two as you go. Cook the skewers until brown, rotating them to cook all sides, about 3-5 minutes between rotations. Set aside once cooked.
To prepare the quinoa: place uncooked quinoa in a dry medium saucepan. Toast the quinoa on low heat until slightly browned (the quinoa will pop a bit). Bring the heat up to medium and add the coconut milk and water. Stir well, bring to a boil, and cover. Cook 20-25 minutes, or until all the liquid has been absorbed.
Take the pan off the heat and add lime juice, cilantro, roasted sesame oil, and salt and pepper, to taste. Stir well, cover, and let rest 5-10 minutes. Uncover and fluff with a fork. Serve with Hawaiian Chicken Skewers. Garnish, as desired.