Teriyaki Chicken Skewers with Pineapple Coconut Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup teriyaki sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1.5 cups long grain white rice
• 1 cup coconut milk
• 1 cup pineapple, diced
• 4 green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   In a large resealable bag or bowl, combine the chicken, teriyaki sauce, brown sugar, garlic, and ginger. Marinate for at least 30 minutes, up to 24 hours.

2. 2

   Preheat grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.