Hawaiian Chicken Kabobs

Marinade

•1/2 cup coconut milk

•1/2 cup pineapple

•2 tbsp brown sugar

•1 tbsp Dijon mustard

•2 tbsp rice vinegar

•2tbsp sriracha (more to your liking)

•1 tsp red pepper flakes

•1/2 cup soy sauce

•1 tbsp minced garlic

•salt and pepper 

Kabobs

•2 chicken breasts, cut in chunks

•fresh pineapple chunks

•1 red onion, cut in quarters

•lime wedges

Rice

•2 cups jasmine rice

•remaining coconut milk

•1 cup pineapple juice 

•1 cup water

•1 tbsp butter

Garnish

•sriracha

•green onions, diced 

• fresh jalapenos

Soak wood skewers in water for at least 30 minutes.

Place all marinade ingredients in gallon plastic bag. Add chicken chunks.

Place in refrigerator for at least 1 hour.

Once marinaded place chicken, lime wedges, pineapple, and onion on skewers.

Place on grill, grill for 3 minutes per side.

Meanwhile, make coconut rice. Put all ingredients in pot.

Bring to a boil, immediately turn down temperature to low/simmer and cover.

Let sit 15 minutes. Add butter and fork rice.

Plate rice and top with kabobs, green onion, sriracha, and jalapeños.