Grilled Peach & Chicken Kabobs with Creamy Coconut Rice
I can NOT wait to eat grilled peaches + vanilla ice cream.
The entire time I was eating these kabobs that’s all I was thinking.
Warm, caramelized peaches. Cold, creamy vanilla ice cream.
Or maybe some roasted peach froyoyoyoyo.
But that would require me to get my ice cream maker from my parents’ house. I’m slowly cleaning out my room at my parents’ house. It’s a hard thing to do. I like feeling that a part of me is still there…so I leave all my stuff and every time I visit I take one or two things to my new home. At this rate, my old room will not be cleaned out in the foreseeable future. Which is great because there is no place with better snacks than home.
Is posting pictures of raw chicken on a food blog a no no? I try not to because it’s not the most appetizing thing. Other raw things are completely fair game. Brownie batter, I’m thinking of you. I could look at your sweetness all day long.
This was the first time I’d made coconut rice since being married. I used to make it All.The.Time in college but Andrew isn’t the biggest coconut fan so it got nixed from my typical meal rotation. I forgot how much I love it. It’s so creamy. Growing up my mom used to make this rice with loads of sugar and butter. The.best.rice. And you better believe it wasn’t brown rice. Point of the story is that coconut rice kinda reminds me of that rice. So creamy. Andrew loved it too.
I really need to make some sort of coconut rice pudding. Oh maybe like a coconut roasted peach rice pudding. Now we dreaming big.
This recipe marked a big milestone for me because it was the first time I ever grilled anything on my own! Like I made the little charcoal brick pyramid, lit the thing on fire and watched it burn. Andrew supervised. I’m a bit of a worrywart. I see me catching the entire backyard on fire. That’s just where my mind goes. For instance, Maggie (our puppy) didn’t poop for 1 day and I was practically hysterical. Plus her stomach was kinda starting to look like a bowling ball. So I freaked out…and she’s completely fine now. So not ready for kiddos.
Since this was my first grilling experience…the tomatoes and peaches did get a little crispy (burnt) but, they were still edible as long as you peeled the tomato/peach skin off. I also tried to add feta to the kabobs. Yeah that didn’t work the best either. A lot of feta was lost in the making of these kabobs. They either crumbled when I tried to put them on the kabob or melted off the kabob on the grill. The little blocks of feta that did survive the grill were amazing and crispy. Like when you do this with cheese…but only it was crispy feta. Need a way to make this cheese on the grill thing work better.
So for awhile I had been posting a “what I ate this week” series. But it just seems too repetitive. I post most of my meals on instagram. So instead I’m going to go back to posting two recipes a week. Once on Monday and once on Friday.
- 1 cup brown rice
- 1 (13.5oz) can lite coconut milk
- 2 chicken breasts, cut into cubes
- 1 red onion, quartered and then those pieces cut in half
- 2 peaches, sliced into thick slices
- 16 cherry tomatoes
- 1 block feta
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- In a sauce pan over medium-high heat, combine canned coconut milk with 1/4 cup water. Bring to a boil. Stir in brown rice. Reduce heat to a simmer and cover until all the liquid is absorbed, about 40 minutes.
- In a small bowl, stir together the balsamic vinegar and honey. Set aside.
- Meanwhile, make your kabobs by stringing chicken-red onion-cherry tomato-peach slice onto a skewer. I made 8 kabobs. Heat grill. Grill kabobs for 4 minutes with the lid on. Then brush on honey-balsamic mixture and grill for two more minutes. Flip kabobs and brush honey-balsamic onto the other side. Grill two more minutes, or until cooked through.
- Serve atop coconut rice. Garnish with crumbled feta.