Description
These Pineapple Coconut Hawaiian Chicken Skewers are a tropical delight featuring tender chicken thigh pieces marinated in a flavorful blend of coconut milk, pineapple juice, and spices. Grilled or skillet-cooked to juicy perfection and basted with a sweet and tangy marinade, these skewers bring a burst of island-inspired flavor to your table, perfect for summer dinners or BBQ gatherings.
Ingredients
Scale
Marinade
- 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
Main
- 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 the Marinade: In a bowl, combine all marinade ingredients thoroughly. Remove 1/2 cup of this marinade and set it aside in the fridge for basting later. Add the chicken pieces to the remaining marinade, cover, and refrigerate for at least 3 hours, preferably overnight. If short on time, marinate for at least 20 minutes and compensate with extra basting during cooking.
- Thread the Chicken: After marinating, drain and discard the used marinade. Thread the chicken pieces evenly onto the soaked skewers to prepare them for cooking.
- Cook the Skewers: Heat oil in a large skillet over medium-high heat or preheat an outdoor BBQ to medium-high. Cook the chicken skewers, turning regularly to ensure even cooking on all sides. Baste generously and frequently with the reserved marinade to keep the chicken moist and flavorful. Continue cooking until the chicken is cooked through and slightly charred, about 8-10 minutes.
- Serve: Serve the Pineapple Coconut Hawaiian Chicken Skewers hot, ideally with Coconut Lime Rice to complement the tropical flavors.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Pineapple juice adds a natural sweetness and a hint of acidity which tenderizes the chicken.
- The reserved marinade is used only for basting during cooking and should not be consumed raw.
- Adjust cayenne pepper to control the heat level according to your preference.
- Leftover marinade can be discarded if you prefer to avoid cross-contamination or boiled if you want to use as a sauce.
