Thai Coconut Chicken Skewers with Pineapple Fried Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp red curry paste
• 1/2 tsp salt
• 1 cup pineapple chunks, diced
• 2 cups jasmine rice
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cup frozen peas
• 4 scallions, sliced

Instructions

1. 1

   In a large bowl, combine the chicken, coconut milk, lime juice, honey, garlic, ginger, and red curry paste. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

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