Ingredients:

• 1-½ lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch chunks

• 2 cups fresh pineapple chunks

• 1 red bell pepper, cut into chunks

• 1 small red onion, cut into chunks

• Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)

Marinade:

• ¼ cup soy sauce
• 2 tbsp pineapple juice (from the fresh pineapple or canned)
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp lime juice
• Optional: 1 tsp Sriracha or chili paste for heat

Instructions:

1. In a bowl, whisk together all marinade ingredients.
2. Add chicken pieces to the marinade. Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
3. Thread chicken, pineapple, bell pepper, and onion onto skewers in alternating patterns.
4. Grill over medium-high heat for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
5. Optional: Brush with leftover marinade during grilling for extra flavor (boil marinade first if using as a glaze).

Coconut Jasmine Rice:

Ingredients:

• • 1 cup jasmine rice
  • 1 cup coconut milk (full-fat for richness)
  • ¾ cup water
  • ½ tsp salt
  • Optional: 1 tbsp shredded coconut or chopped macadamia nuts for garnish

Instructions:

1. 1. Rinse rice until water runs clear.
   2. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil.
   3. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
   4. Let sit covered for 5 minutes, then fluff with a fork.
   5. Garnish with shredded coconut or macadamia nuts if desired.

Serving Suggestion:

Plate the skewers over a bed of coconut rice. Add a side of tropical slaw (shredded cabbage, mango, and a lime-honey dressing) or grilled plantains. Pair with a mocktail like a The Jungle Lantern Mocktail or a classic Mai Tai if you’re going full tiki.