feeds 5 hungry people
4 chicken breasts, cut up in large cubes
1 each yellow, orange and red bell pepper, cut up in 1 cm cubes
1 largeish thingy of pre-cut pineapple (in the produce section)
1/2 red onion, cut in wedges
caribbean jerk sauce (and/or other choice sauce in case you're feeding non-spicy people)
20-25 wooden skewers, pre-soaked (so they don't catch fire)
***
hob of butter
2 cups jasmine rice
2 cups coconut milk
1 1/2 cups h2o
salt (to taste)
optional - shredded coconut
1. marinate the chicken cubes in the sauce for at least 2-3 hours prior to cooking - overnight is best. i usually just toss everything in a plastic resealable freezer bag, squidge everything around 'til evenly coated and chuck it in the fridge 'til i need it.
2. now start the rice - melt the butter on med-high heat in a medium saucepan. once it's all melted, throw in the rice, coconut milk, water and salt. stir 'til it comes to a boil and then reduce heat to low. put on the (tight-fitting) lid and let cook like that 'til liquid's absorbed (about 15-20 min). once it's cooked, turn the heat off, stir the rice and put the lid back on - keep the pot on the burner 'til you're ready to eat (up to an hour!!)
3. k now while the rice is cooking, thread your skewers. there's no right or wrong way to do this - put as much or as little of whatever on each, but be sure to have about 1/2 inch at the top and a good 2 inches at the bottom left (to y'know, pick up and eat with). when you're done threading, put the skewers on the BBQ 'til chicken is cooked through (i'd say for room temp chicken, 10-12 mins should do it on med-high heat). another option is to grill them in the oven (i placed the skewers on my large bar pan and put that in the oven about 20 mins @ 425 fahrenheit).
if you're so inclined, feel free to brush the entire skewer (pineapple, peppers and all) with the sauce the chicken marinated in
4. put everything on a big plate and serve to hungry hungry people! :)
