Tropical Skewers w/ Coconut Basmati Pilaf

Summer is officially here and it’s time to fire up the grill and take advantage of the summer fruits and veggies. This recipe is really all about the marinade and pilaf. The skewers are open to be varied to suit your tastes and dietary preference. For instance, you can make these all fruit and veggies with things like zucchini, eggplant and mushrooms or with beef or even firm fleshed fish like halibut, swordfish or shark. Play around with the creative combinations. The papaya is also a meat tenderizer so marinate longer for beef and no longer than an hour for chicken, veggies and fish so it doesn’t acquire a mushy texture. This is heart healthy and gluten-free and a good diabetic option if you limit the fruit to one chunk per skewer.
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Tropical Skewers w/ Coconut Basmati Pilaf

Yield: 4-6 servings

8 oz. boneless skinless chicken breasts
1 medium white or yellow onion
1 red 1 green bell pepper
½ fresh pineapple
1 lime (garnish)
1 papaya diced (about 2 cups)
¾ cup seasoned rice vinegar
1 tablespoon sucralose, honey or sugar
1 teaspoon salt

Coconut Basmati Pilaf:
2 cups brown Basmati rice
4 cups water
1 -14 oz. can lite coconut milk
½ cup sliced shiitake mushrooms
1/3 cup sliced almonds
1/3 diced carrots
1 1/2 teaspoons salt
1 teaspoon curry powder
1 teaspoon chopped garlic
½ teaspoon cardamom
½ teaspoon chili flakes

Combine all pilaf ingredients in a non-stick rice steamer. When done leave covered an additional 15 minutes. Fluff and serve.
Prepare marinade in a blender or food processor and set aside. Cut all skewer fruit, veggies and chicken into 1 ½ inch chunks and arrange on bamboo skewers. Marinate one hour then grill or bake till chicken reaches 155 degrees in center. Serve with lime wedge garnish and rice pilaf.

© 2011 Aron David Bradley


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