Hala Kahiki Chicken – GorillaGrilla

I love cooking with pineapples, they are a resilient fruit that pairs well with chicken. This chicken dish combines peppers, pineapple, rice, and quinoa for a delicious easy-to-make weeknight meal.

The history of the pineapple is rather interesting, did you know:

  • Pineapples were taken on long voyages across the sea because it could help fend off scurvy.
  • The hummingbird is the most common pollinator for pineapples. However, when pollination occurs, seeds can form in the fruit.
  • Pineapple plants can take up to two years to produce fruit, but will produce one pineapple each year thereafter.
  • Canned pineapples have a very low probability of using a US grown pineapple, if you want a US based pineapple, stay away from the canned pineapples.
  • An unripe pineapple can be poisonous, good thing that unripe pineapples taste horrible!
  • Pineapples are thought to have been first discovered in Brazil and Paraguay and had traveled to other parts of the Western Hemisphere by migrating Indians and traders.
  • Pineapples were a staple food for Indians and they also made wine from pineapples.
  • Explorers arriving in the west took the fruit to Europe where it was enjoyed by royalty.

For more information on how to pick a great tasting pineapple, check out our pineapple skewer recipe here.

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!

Hala Kahiki Chicken
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Hala Kahiki Chicken
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Servings Prep Time Cook Time
4servings 15minutes 25minutes
Servings Prep Time
4servings servings 15minutes
Cook Time
25minutes
There is no Nutrition Label for this recipe yet.
Ingredients
Servings: servings
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Ingredients
Servings: servings
Units:
There is no Nutrition Label for this recipe yet.
Instructions
  1. Combine red quinoa, freekeh, and Texmati light brown rice in a medium saucepan.
  2. Add 2 cups of broth and 1 teaspoon of avocado oil
  3. Bring to a boil, stirring only once.
  4. Once water is boiling, cover with a tight fitting lid and reduce heat. Simmer for 18-20 minutes (or until water is absorbed)
  5. Preheat grill to at least 450 degrees.
  6. Using bamboo skewers, thread the pineapple, mushroom, and yellow bell pepper onto multiple skewers.
  7. Drizzle each skewer with the remaining avocado oil, then season with salt and pepper.
  8. Season all sides of the chicken with salt, pepper, and ginger.
  9. On a well oiled grill, place chicken and skewers on the grill.
  10. 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.
  11. 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.
  12. Remove the rice mixture from heat and let stand for 5 to 10 minutes, fluff with a fork before plating.
  13. Cut the chicken into strips.
  14. 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.

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