Hawaiian Chicken Kabobs

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  Sesame Oil, Toasted(10g)
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  Ginger, Fresh Root(5g)
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  Garlic
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(15g)
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  Brown sugar(60g)
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  Ketchup(60g)
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  Paprika, Smoked(3g)
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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Pineapple
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  Bell Pepper
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  Yellow Onion
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  Vegetable oil(30g)
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  Coconut Rice
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  Coconut, Shredded, Unsweetened(60g)

Instructions

1. 1Mince the fresh ginger and garlic, then combine in a large bowl with the sesame oil, soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika. Whisk until the brown sugar dissolves. Transfer half of this marinade to a small bowl and set aside for basting.
2. 2Cut the chicken breasts into 1½-inch cubes and add to the large bowl with the remaining marinade. Toss to coat evenly, then cover and refrigerate for at least 30 minutes (or up to 24 hours).
3. 3While the chicken marinates, cut the sweet potato flesh, pineapple, bell pepper, and onion into 1-inch pieces, keeping them separate. The sweet potatoes should already be baked—no additional cooking needed.
4. 4Pat the marinated chicken dry with paper towels. Thread the chicken, sweet potato pieces, pineapple chunks, bell pepper, and onion onto 8 skewers, dividing all ingredients evenly and alternating as you go.
5. 5Heat a large skillet or grill pan over medium-high heat for 2 minutes. Lightly coat with vegetable oil, then add the skewers in batches if needed to avoid crowding. Cook 10–12 minutes, turning every 2–3 minutes and brushing with the reserved marinade, until the chicken reaches an internal temperature of 165°F and shows light char on the vegetables.
6. 6Warm the coconut rice in a separate pot over medium heat, stirring occasionally, for 3–4 minutes until heated through.
7. 7Divide the coconut rice evenly into 8 airtight containers while hot. Top each with one kabob skewer.
8. 8Sprinkle the shredded unsweetened coconut over each serving, then seal containers and refrigerate until ready to eat.