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. 1In a large bowl, combine the sesame oil, ginger, garlic, soy sauce, rice vinegar, brown sugar, ketchup, and paprika. Transfer about half of the marinade to a small bowl.
2. 2Add the chicken to the marinade in the large bowl and toss to coat well. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator.
3. 3Meanwhile, add the sweet potatoes to a large pot and fill with enough water to cover. Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are slightly softened, about 5 minutes. Drain and set aside.
4. 4Remove the chicken from the marinade and allow any excess to drip off. Tightly thread the chicken, boiled sweet potatoes, pineapple, green peppers, and onions onto 8 skewers, dividing evenly. (see note)
5. 5Heat a grill or grill pan to medium heat. Oil the grates and add the skewers. Cook, turning and brushing with reserved marinade, until sweet potatoes are lightly charred and chicken is cooked through, 10 to 15 minutes total. Serve over coconut rice and sprinkle with toasted coconut.