Zesty Thai Coconut Chicken Skewers with Pineapple Fried Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 cup quinoa
• 1 cup pineapple, diced
• 1 cup carrots, grated
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Instructions

1. 1

   In a large bowl, combine the coconut milk, lime juice, fish sauce, brown sugar, and garlic. Add the chicken and toss to coat. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

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