This dish, in particular, is one of my family’s favorite dishes, while the kids shy away from the grains (rice, quinoa, and freekeh) they are still brave and courageous and try it out. This is a truly easy dish to make and it tastes amazing!
Combine red quinoa, freekeh, and Texmati light brown rice in a medium saucepan.
Add 2 cups of broth and 1 teaspoon of avocado oil
Bring to a boil, stirring only once.
Once water is boiling, cover with a tight fitting lid and reduce heat. Simmer for 18-20 minutes (or until water is absorbed)
Preheat grill to at least 450 degrees.
Using bamboo skewers, thread the pineapple, mushroom, and yellow bell pepper onto multiple skewers.
Drizzle each skewer with the remaining avocado oil, then season with salt and pepper.
Season all sides of the chicken with salt, pepper, and ginger.
On a well oiled grill, place chicken and skewers on the grill.
For the skewers, rotate the skewer once the side facing down begins to get nice grill marks. Remove from heat once all four sides have been grilled.
For the chicken, cook with direct heat, about 5 to 6 minutes per size. The internal temperature of the chicken should read 165 degrees with an instant read thermometer. Once the chicken is cooked, remove from grill and let stand under tented foil for 5 minutes.
Remove the rice mixture from heat and let stand for 5 to 10 minutes, fluff with a fork before plating.
Cut the chicken into strips.
To plate the dish, start with a scoop of rice, then layer the chicken on top, followed by the vegetable and pineapples. Finally drizzle a small amount of Classic Stir Fry Sauce over the top and sprinkle a small amount of cilantro or italian flat parsley over the top.