Loading page…

Your personal assistant for meal planning and recipe management.

Quick Links

Browse Recipes Meal Planner How It Works Example Case Study Frequently Asked Questions Privacy Policy Terms of Use Community Guidelines Upgrade to Pro

Get in Touch

Contact & Support

Expect a reply within 2 business days.

Privacy Policy Terms of Use Community Guidelines

Made with for home cooks everywhere

Pineapple Coconut Hawaiian Chicken Skewers | Daily Dine

Home
Pineapple Coconut Hawaiian Chicken Skewers

Pineapple Coconut Hawaiian Chicken Skewers

This recipe is based on the marinade of the Hawaiian street food chicken you can get from roadside stalls throughout Hawaii, except I added coconut. Coconut is a brilliant base for marinades because it adds richness into the flesh as well as infusing it with sweetness and coconut flavours. I served this with a Coconut Lime Rice (it uses the balance of coconut milk leftover after this recipe from a standard 14oz/400g can). MARINATING TIME: 3 hrs - overnight recommended, but even 20 minutes is enough.

View original recipe on recipetineats.com

barbecuedinnergrilling

0

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8

Nutritional Information

Calories:485 kcal

Carbohydrate:8.1 g

Cholesterol:167 mg

Fat:24.6 g

Dietary Fiber:1 g

Protein:56 g

Saturated Fat:10.6 g

Sodium:1175 mg

Sugar:5.3 g

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

Step 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.
Step 2
Drain and discard marinade. Thread chicken onto skewers.
Step 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)
Step 4
Serve with Coconut Lime Rice.