2 chicken breasts into cubes of 3cm.
Bamboo sticks

For the Salsa:
3 tbsp. Peanut butter
3 tbsp. Soy sauce
6 hydrated chilies
2 clove garlic
2 tablespoon White vinegar
1/4 cup water
For rice with pineapple;
2 tbsp. Sesame oil
1/2 onion, chopped
2 cloves garlic, minced
1 stick of celery, chopped
1 carrot, chopped
1/2 cup crushed pineapple
2 tbsp. Soy sauce
1 tbsp. Oyster sauce
2 cups Steamed Rice
1/4 cup Chopped cilantro

For Dressing:
Chopped chives
roasted peanuts


Blend the ingredients for the sauce, pour into a bowl with chicken and marinate 1 hour in the refrigerator.

Insert to form kabobs cubes on sticks, heat a griddle over medium heat, spread a little oil and cook 6 minutes total turning every 2 minutes.

Put the rice in a pan add oil, onion and garlic and cook for 30 seconds.

Add celery, carrot and cook for 1 minute.

Add the pineapple, soy, oyster and cook 30 seconds.

Add rice extinguish the fire and mix the cilantro.

Place kabobs on a mound of rice and serve with roasted peanuts and chopped chives.