Description
Delight in the tropical flavors of Pineapple Coconut Hawaiian Chicken Skewers, where tender chicken thighs are marinated in a luscious blend of coconut milk, pineapple juice, and vibrant spices. Grilled or skillet-cooked to perfection and basted generously with a tangy-sweet glaze, these skewers deliver a juicy, flavorful bite that pairs beautifully with Coconut Lime Rice for a refreshing and satisfying meal.
Ingredients
Marinade Ingredients
- 3/4 cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
- 1/2 cup pineapple juice
- 3 tbsp brown sugar
- 2 tbsp tomato sauce/ketchup
- 3 tbsp soy sauce
- Zest and juice of 1 lime
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp ginger powder or 1/2 tsp grated fresh ginger
- 1/2 – 1 tsp cayenne pepper, optional
- 1/2 tsp salt
Chicken and Cooking
- 1.5 lb / 750g chicken thigh fillets, cut into 1″/2.5cm pieces
- 1 tbsp olive or vegetable oil
- 8 skewers, soaked in water for 30 minutes if cooking on outdoor BBQ
Instructions
- Prepare Marinade and Marinate Chicken: In a bowl, combine the coconut milk, pineapple juice, brown sugar, tomato sauce, soy sauce, lime zest and juice, minced garlic, onion powder, cumin, paprika, ginger powder, cayenne pepper if using, and salt. Remove 1/2 cup of this marinade to reserve for basting later and keep it refrigerated. Add the chicken pieces to the remaining marinade, cover, and refrigerate for at least 3 hours; overnight is best. If short on time, even 20 minutes works—just plan to baste more frequently during cooking.
- Thread Chicken onto Skewers: Remove the chicken from the marinade and discard the used marinade. Carefully thread the chicken pieces onto the soaked skewers, dividing them evenly.
- Cook the Skewers: Heat the olive or vegetable oil in a large skillet over medium-high heat or prepare an outdoor BBQ grill. Cook the skewers, turning regularly to ensure even cooking on all sides. As the chicken cooks, baste generously and frequently with the reserved marinade to keep the meat juicy and flavorful. Continue until the chicken is cooked through and lightly caramelized.
- Serve: Remove the skewers and serve immediately alongside Coconut Lime Rice or your favorite side dish.
Notes
- Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
- For a spicier kick, adjust the cayenne pepper to your preference or omit for milder flavor.
- Leftover coconut milk from the marinade can be used to make delicious Coconut Lime Rice to accompany the skewers.
- If you do not have a grill or skillet, these skewers can also be cooked under a broiler, turning frequently and basting as usual.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.