First Day of Summer - Potluck Party
Happy Saturday AND Happy First Day of Summer!
I partnered with four wonderful ladies to do a “virtual potluck” collaboration, and it was so much fun! I’ve said it before and I’ll continue to say it, the foodie community blows me away every single day. Everyone is just so kind and supportive, and I feel truly thankful for each and every one of them.
I made Hawaiian Chicken Skewers and Fried Rice for the main dish… and it’s good! I marinated the chicken, peppers, and onions for 24 hours, so the flavor was insanely good! The best part about this dish is that it’s super easy to make for a large party, which makes it great for a potluck! Everyone did an awesome job and I wish I were able to taste everything in person.
Here is the menu:
Cocktail/Mocktail: Berry Rhubard Gin Fizz (@pinchpurrfect, find other fun recipes here!)
Appetizer: Chili Maple Hush Puppies (@cottonlemon)
Salad: Lemon Zucchini Salad with Basil (@thespicylemon, find other fun recipes here!)
Main Dish: Hawaiian Chicken Skewers and Fried Rice
Dessert: Fresh Strawberry Cake (@bakinginthebackgarden)
Does that not all look absolutely delicious? Follow them on Instagram, and check out their blogs! It would mean a lot to me if you supported them also!
If you’d like to make the Hawaii Chicken Skewers and Fried Rice, the recipes are below!
Serving size: 4 ( but can easily been doubled or tripled for a large party)
For the skewers and marinade:
1 1/2 pounds boneless skinless chicken thighs
4 bell peppers (assorted)
2 medium red onions, sliced
2 cups medium chunks of pineapple
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup packed light brown sugar
1/2 teaspoon minced garlic
1 teaspoon sesame oil
1/2 cup light coconut milk
1/4 cup pineapple juice
Instructions:
1. For the chicken, veggies: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
2. Add the chicken and veggies and marinate anywhere from 2-24 hours.
3. Heat the grill to medium. Remove the chicken, veggies and veggies from the marinade and add them to skewers, mixing in pineapple chunks; grill for 6-7 minutes on each side or until chicken is cooked through.
*DO NOT FORGET TO SOAK WOODEN SKEWERS FOR AT LEAST 30 MINUTES BEFORE PLACING ON THE GRILL.
For the friend rice:
1 1/3 cups jasmine rice, rinsed well and drained well
1 1/4 cups coconut milk
1 1/4 cups coconut water or water
1/4 tsp salt
1 1/2 Tbsp olive oil, divided
1 tsp sesame oil, divided
1 red bell pepper, diced (1 1/4 cups)
1/3 cup green onions, light portion, sliced
2 tsp minced garlic (2 cloves)
2 tsp peeled and minced fresh ginger
2 cups diced ham
2 cups diced fresh pineapple
3 large eggs
1/2 cup green onions, green portion, sliced
3 Tbsp minced fresh cilantro
1 Tbsp soy sauce, or more to taste
Instructions:
In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
Add in rice, cover and reduce heat too low. Let simmer until liquid has been absorbed, about 15-18 minutes.
Remove rice from heat and let rest off heat for 10 minutes
While rice is resting, heat 1TBSP of olive oil and 1/2 tsp sesame oil in a 12-inch (deep) skillet or sauce pain over medium-high heat.
Add bell pepper and light green onions to the skillet and sauce until peppers are tender, about 4 minutes.
Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minutes.
Scoot everything in pan to one far side. Add remaining 1/2TBSP olive oil and 1/2 tsp sesame oil to now empty side of skillet.
Add eggs, season lighten with salt and scramble and cookie until just set.
Add in rice, green portion of green onions, cilantro and drizzle in soy sauce, toss everything.
Enjoy!
x,
Jess
