Hawaiian Chicken Skewers With Lime Rice

Method

1. 1

   Mix the marinade

   Whisk the tamari, pineapple juice, brown sugar, chopped garlic, grated ginger, vinegar, Worcestershire sauce, tomato puree, and sesame oil until the sugar dissolves.
2. 2

   Marinate the chicken

   Set aside about one third of the marinade for brushing. Add the diced chicken breast to the remaining marinade, cover, and chill for at least 1 hour, or overnight.
3. 3

   Start the rice

   Heat the oil in a pan. Add the basmati rice and fry briefly until fragrant. Add the water and salt, then boil rapidly, uncovered, until most of the water has evaporated.
4. 4

   Finish the rice gently

   Reduce the heat to the lowest setting, cover with a lid, and cook for about 20 minutes. Fluff with a fork, then stir in finely grated lime zest, juice from half the lime, and chopped fresh coriander. Keep warm.
5. 5

   Thread the skewers

   Heat the grill to maximum. Thread drained marinated chicken, pineapple, red pepper, and red onion alternately onto skewers.
6. 6

   Grill and glaze

   Brush the grill with oil. Grill the skewers for 5 minutes, then brush with the reserved marinade, turn, and cook until the chicken is cooked through.
7. 7

   Serve

   Serve the skewers with the lime rice and the remaining lime half for squeezing over.