Shoyu Chicken Skewers with Pineapple Bacon Rice
I know I am posting a lot of grilling recipes as of late, but it’s summer! I served this with simple grilled veggie skewers such as red onion, mushroom, and green bell pepper. Note about cooking rice: I like to cook mine until it is just about done, leaving just enough liquid in the pan to get soaked up after I remove it from the heat, that way it doesn’t over cook. If you are not comfortable with this method, just cook it according to the package directions.
- 2 chicken breasts or thighs, cut into bite size pieces
- 1 C. soy sauce
- 1 C. brown sugar
- 1 C. water
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 Tbsp. fresh ginger root, minced
- 1 Tbsp. dried oregano
- 1 Tbsp. black pepper
- 1 tsp. cayenne
- 1 tsp. smoked paprika (or regular)
- 1 tsp. red pepper flakes (or to taste)
Pineapple Bacon Rice:
- 1 C. uncooked rice
- 1 C. pineapple juice
- 3/4 C. water
- 4 slices thick cut bacon, chopped
- 1/2 red bell pepper, chopped
- 4-5 pineapple slices, chopped
Start by preparing your marinade for the chicken. Mix all ingredients in a bowl and add chicken. Cover and store in refrigerator for at least an hour, more is fine too.
Remove chicken from fridge and skewer with pre-soaked wood skewers or metal ones, let the chicken get to just about room temperature before grilling, reserve the marinade.
While chicken is coming up in temp, prepare your rice.
Add rice, pineapple juice and water in a pan and bring to a boil. Reduce heat to low and cover, simmering about 8 minutes. While rice is cooking start to fry your bacon to your liking, I like mine on the crispier side, and then add the red bell peppers to the pan, using the bacon grease to soften them up.
Preheat grill to medium heat and lightly oil the grates. Grill chicken, turning occasionally, until done, about 10-12 min.
Add bacon, bell peppers, and pineapple to the rice and garnish with green onions if desired.
Remove chicken from grill, let cool enough to handle.
Add about 2 C. of the remaining marinade to sauce pan and bring to a boil. Reduce to low and simmer about 10 minutes.
Serve rice topped with chicken pieces and a few spoonfuls of the cooked marinade.