Grilled Coconut Sticky Chicken With Pineapple-Veggie Kabobs

• Chicken & Kabobs
• 6 Chicken Thighs
• 15 ounces Coconut Milk (canned)
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Red Chili Flakes
• 1 Fresh Pineapple
• 12 Crimini Mushrooms
• 2 Small Zucchini
• Sticky Sweet & Spicy Sauce
• 3/4 cup Rice Vinegar
• 1/3 cup Coconut Palm Sugar
• 3 tablespoons Tamari Sauce
• 1 teaspoon Red Chili Flakes

1. Cut chicken thighs into long one inch strips. In a large bowl place raw chicken thigh strips, coconut milk, cayenne pepper, red chili flakes and freshly grated ginger and stir until all ingredients are incorporated. Place coated chicken in a large ziploc bag or airtight container and marinate over-night.
2. Once chicken has marinated overnight, place chicken strips on skewers. Cut pineapple into large 2 inch chunks. Cut Zucchini into 1 1/2 inch chunks. Alternate pineapple, mushrooms and zucchini on separate skewers from chicken. Place skewers on BBQ and cook until chicken is fully cooked and veggies are softened, approximately 15-20 minutes.
3. Begin cooking the sticky sauce before the making of the kabobs. The sauce needs to reduce in half and takes about 30-40 minutes. Add rice vinegar, coconut palm sugar, Tamari, and red pepper flakes to a small saucepan and cook over med-low heat, stirring occasionally. (Cook the skewers during this process).
4. Strain red pepper flakes from the sauce after 15 minutes of cooking. Return the sauce to the burner and continue reducing. Do not over cook. Once the sauce has been reduced to a syrup, remove from heat.
5. Place cooked kabobs over a bed of jasmine rice and pour sticky sauce over the chicken and pineapple-veggie kabobs.

chicken, chicken, coconut milk, cayenne pepper, red chili flakes, pineapple, crimini mushrooms, zucchini, sticky, rice vinegar, coconut palm sugar, tamari sauce, red chili flakes

Taken from food52.com/recipes/21922-grilled-coconut-sticky-chicken-with-pineapple-veggie-kabobs (may not work)