Pineapple Coconut Hawaiian Chicken Skewers Recipe

One chunk of those Pineapple Coconut Hawaiian Chicken Skewers, and also you’ll be doing the hula dance, they’re that good! The chicken is marinated in a Hawaiian coconut and pineapple marinade which infuses it with tropical flavour in addition to tenderising. Nice for grilling, cooking on this range and even below the broiler/grill!

I’m sharing this at this time in defiance of winter. Yesterday it was 26C/79F and I spent my lunch hour on the seaside. Severely. We’re 6 days away from winter!

It’s really hotter right here in Sydney than it was in LA – the place it’s 6 days away from summer time. And so whereas I’m normally bundled up in my ugg boots and wooly scarves making lasagna, I’m nonetheless in thongs and shorts, grilling outside.

Particularly, grilling these Pineapple Coconut Hawaiian Chicken Skewers. 🙂

The star of this recipe is the marinade which is made with coconut milk and pineapple juice together with different flavours which can be utilized in the marinade for chicken that you just get from roadside-stalls in Hawaii. The marinade base is definitely fairly just like the Hawaiian chicken marinade, apart from the addition of coconut milk.

Coconut milk is good for marinades. I first found it in a Bobby Flay recipe (this Coconut Marinated Grilled Chicken is predicated on his recipe) and now I’m a bit obsessed. It provides coconut flavour (gentle, not overpowering), a contact of candy (coconut milk is nice) AND it provides richness too, from the fats within the coconut milk.

I like to make use of the juice from canned pineapple items for this recipe, as a result of I like searing the pineapple and utilizing them as a garnish. However you possibly can can use plain pineapple juice in the event you desire.

I served this with a Coconut Lime Rice. I do know, I do know, it’s coconut on coconut, however neither are heavy with coconut flavours and the rice is freshened up with lime so it’s not one dimensional. Plus, I discover it environment friendly as a result of the rice recipe + this marinade = 1 can of coconut milk. I discover it a trouble utilizing half a can of coconut milk and having to consider / keep in mind to make use of the remainder!

Not that it’s onerous to make use of up a little bit of leftover coconut milk. It’s simply the remembering half. 🙂 (PS Coconut milk additionally freezes nicely.)

I skewered these however I take advantage of this Hawaiian marinade for any lower of chicken, from drumsticks to breast (good for chicken breast as a result of the coconut milk provides richness to the lean meat), thigh fillets to thigh cutlets.

So – who’s prepared to move off to a tropical island with these Pineapple Coconut Hawaiian Chicken Skewers? Shut your eyes, take a chunk and I wager you’ve to withstand the urge to start out doing the hula dance! 😉  

Pineapple Coconut Hawaiian Chicken Skewers Recipe

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Serves: 8 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 485 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
• 1/2 cup pineapple juice (Note 1)
• 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 EACH onion powder , cumin, paprika,
• 1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
• 1/2 - 1 tsp cayenne pepper , optional
• 1/2 tsp salt
• 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

1. Combine Marinade ingredients in a bowl. Remove 1/2 cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
2. Drain and discard marinade. Thread chicken onto skewers.
3. Heat oil in a large skillet or on outdoor BBQ over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved Marinade. (Note 1)
4. Serve with Coconut Lime Rice.

Notes

1. I like to use the juice from canned pineapple pieces then I grill the pineapple pieces to serve almost like a salsa on top of the chicken.
2. I baste on the cooked sides then turn to caramelise the Marinade for a few seconds (it does not take long). It takes around 6 - 8 minutes to cook - depends how thick the chicken pieces are.
3. Nutrition per serving, assuming 2 skewers per serving. This nutrition takes into account the amount of marinade that is discarded.