No surprise, it was a pretty quiet weekend. Aside from a quick trip to the College of San Mateo Farmers’ Market and a few strolls around the block, I pretty much stayed indoors.
On Saturday, I kept busy in the kitchen, preparing Hawaiian chicken kebabs with turmeric coconut rice. Perhaps I was jonesing for a taste of the tropics after having to cancel a vacation to Honolulu or I was craving meat. Whatever the reason, it was the perfect meal to pick at in the evening.
The following morning, Rookie and I went on a sidewalk chalk egg hunt (thanks to a secret bunny in the neighborhood) and cooked up Andy Baraghani’s caramelized cabbage. Then I called my parents to wish them a happy Easter, watched two Netflix movies (Tigertail and Love Wedding Repeat), and that’s about it.
If you’re a fan of food on a stick, give this recipe a go. And feel free to sub in other fruit and veggies for the oranges, bell peppers and red onion. Any way you make Hawaiian chicken kebabs with turmeric coconut rice, I guarantee it’ll brighten your day.
Recipes adapted from Cooking Classy and Food52.
- 1 cup jasmine rice
- 1⅙ cups coconut water
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt
- 1 tablespoon coconut oil
- 1¾ pounds boneless, skinless chicken breast, cut into bite-size pieces
- ⅓ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup low-sodium soy sauce
- ¼ cup freshly squeezed orange juice
- ¼ cup olive oil, divided
- 1½ tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 oranges, quartered lengthwise and then cut crosswise into ½"-thick pieces
- 2 yellow bell peppers, cut into 1" pieces
- 1 red onion, cut into 1" pieces
- 10 wooden skewers
- vegetable oil, for grilling
- Rinse the rice in cold water until the water runs clear. Drain.
- In a medium sauce pan, combine the rice, coconut water, turmeric and salt. Bring to a boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; let stand, covered, for 10 minutes.
- Uncover, add coconut oil and fluff with a fork. Cover and let stand for 10 minutes. Fluff with a fork before serving.
- Place the chicken in a resealable plastic bag.
- In a medium bowl, combine the brown sugar, ketchup, soy sauce, orange juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil and pepper; whisk until smooth. Transfer about ½ cup sauce to a small bowl and set aside.
- Add remaining sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 1 and up to 2 hours, flipping the bag twice.
- Meanwhile, combine the oranges, bell peppers, red onion and remaining 2 tablespoons olive oil in a medium bowl.
- When you're ready to cook the kebabs, remove the chicken from the sauce. Thread the chicken, oranges, bell peppers and red onion onto 10 skewers.
- Heat a grill pan over medium heat and brush with vegetable oil. Place skewers in the pan and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
- Brush the top of the kebabs with some of the remaining sauce, flip and cook for 1-2 minutes. Brush with more sauce, flip and cook for 1-2 minutes.
- Remove kebabs from pan and let rest for 5 minutes; serve with turmeric coconut rice.
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