One bite of these Pineapple Coconut Hawaiian Chicken Skewers, and 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 as well as tenderising. Great for grilling, cooking on this stove or even under the broiler/grill!
I’m sharing this today in defiance of winter. Yesterday it was 26C/79F and I spent my lunch hour at the beach. Seriously. We’re 6 days away from winter!
It is actually warmer here in Sydney than it was in LA – where it’s 6 days away from summer. And so while I’m usually bundled up in my ugg boots and wooly scarves making lasagna, I’m still in thongs and shorts, grilling outdoors.
Specifically, grilling these Pineapple Coconut Hawaiian Chicken Skewers. 🙂
The star of this recipe is the marinade which is made with coconut milk and pineapple juice along with other flavours that are used in the marinade for chicken that you get from roadside-stalls in Hawaii. The marinade base is actually quite similar to the Hawaiian chicken marinade, except for the addition of coconut milk.
Coconut milk is brilliant for marinades. I first discovered it in a Bobby Flay recipe (this Coconut Marinated Grilled Chicken is based on his recipe) and now I’m a bit obsessed. It adds coconut flavour (mild, not overpowering), a touch of sweet (coconut milk is sweet) AND it adds richness too, from the fat in the coconut milk.
I like to use the juice from canned pineapple pieces for this recipe, because I like searing the pineapple and using them as a garnish. But you can can use plain pineapple juice if you prefer.
I served this with a Coconut Lime Rice. I know, I know, it’s coconut on coconut, but neither are heavy with coconut flavours and the rice is freshened up with lime so it’s not one dimensional. Plus, I find it efficient because the rice recipe + this marinade = 1 can of coconut milk. I find it a bother using half a can of coconut milk and having to think about / remember to use the rest!
Not that it’s hard to use up a bit of leftover coconut milk. It’s just the remembering part. 🙂 (PS Coconut milk also freezes well.)
I skewered these but I use this Hawaiian marinade for any cut of chicken, from drumsticks to breast (brilliant for chicken breast because the coconut milk adds richness to the lean meat), thigh fillets to thigh cutlets.
So – who’s ready to head off to a tropical island with these Pineapple Coconut Hawaiian Chicken Skewers? Close your eyes, take a bite and I bet you have to resist the urge to start doing the hula dance! 😉 – Nagi x
PS And I’ll be right there along side you, doing my ridiculous version of a hula dance. Even though dancing is not my forte…..as my friends will attest to! Baby Hands and two left feet. #LifeIsHard
- 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
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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.
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Drain and discard marinade. Thread chicken onto skewers.
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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)
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Serve with Coconut Lime Rice.
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.
LIFE OF DOZER
No surprises here….look who’s skulking under the table laden with FOOD….
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Loved this marinade for grilled chicken thigh skewers. I used a whole can of cream of coconut since I didn’t have coconut milk on hand and doubled the marinade recipe since I used more chicken than the recipe called for. Very moist and flavorful with a bit of heat. Every recipe that I’ve tried from your website has been fabulous! Thank you for sharing!
That’s great Alice! So pleased you enjoyed this, thanks for letting me know! N x
Hawai dans votre assiette, délicieux par cette longue soirée d’hiver !
Cela vous fera penser que vous êtes sur une île tropicale !!!
We loved this grilled chicken. The marinade/basting sauce was so delicious! The chicken turned out nice and moist and deliciously flavorful. Nancy : )
Hi Nagi. Can I make this recipe using chicken thighs or drumsticks? Can I cook this in the oven instead of the grill?
We’re going to be having your sticky Hawaiian chicken with coconut rice for dinner tomorrow night! Big fans of your recipes in this household 😊!
Oooh YES to making this with thighs or drumsticks and cooking in the oven! Save the marinade for basting 🙂 So happy to hear you like my recipes Stephanie, thanks for trying them!
Hi, Nagi. I made this last night using chicken breasts. It came out so moist and tasty. I’m so happy that I have a plenty of leftover for salad, sandwich and etc. Thank you!
I’m so glad you enjoyed this Junchan! Thanks for coming back to let me know! N x
Oh Nagi! I read that article about you today!! CONGRATULATIONS! You certainly deserve success. I’m so pleased that you accomplished success by following what you love. I’ve always dreamed of quitting my job & buying a food truck….except I really do love my job.
This marinade is freakin’ AMAZING! You could probably add vodka & drink it…Hahahaha. I’ve been waiting 3 weeks to make this & tonight is the night. If the marinade is any indication of how delicious this meal is I’m locking my family out & keeping all for myself!
Thank you so much for what you do. Our eldest daughter is following your instagram & finding a passion for cooking. She was FURIOUS with her grade 11 Food Studies teacher for using one of your recipes with the class & not providing the right ingredients. She explained to her classmates, when they didn’t like the food, that it was NOT Nagi’s fault. Nagi only has good recipes….this was the fault of the teacher for not getting the right ingredients. She was quite indignant about the whole thing & defended your good name! Our younger daughter is helping more too, ever since you made her feta better by marinating it! So, thank you for teaching Canadian teenagers that food is fascinating.
Where to start!!! You read the article??? And your daughter’s food studies teach was using one my recipes…and changed it??? And she defended me? OMG! I am literally sitting here on the couch reading your message with a huge goofy smile on my face! N x
I read the whole article, out loud, to my family. My spouse was shocked how quickly it took off & how small you started.
Yes, a foods teacher taught the class using your recipe, and botched it with the wrong ingredients.
Now, this recipe is currently my family’s favorite. They DEVOURED it Nagi! Not a single grain of rice left! There was a skirmish in the kitchen over who could scrape the pot. Next time I make this I have to double it…..as locking them out clearly wasn’t a solid plan!
I can’t believe a teacher got the recipe wrong!!! And I’m SO GLAD everyone loved this Josie! Thank you for trying it – N x
Hi Nagi, have you done with Chicken breast? we like the leaner meats here….Thanks! T. Butler
It works great with chicken breast! It doesn’t get the same amount of caramelisation because it is leaner, but the marinade works great on this! N x
I had this last night for dinner and it was really tasty! I did not do the rice but grilled pineapple, red pepper and purple onion with the kabobs and that worked out well.
Yay! I’m so glad you enjoyed it Lynn, thanks for letting me know! N x
oh my goodness, Nagi – this and in all honesty all your other recipes are a foodies joy! I am now off to my kitchen to make this here, since everything I need is already in my fridge 🙂
I need a week to reed through your beautiful Blog and your photography – superb, feasting my eayes.
I am your new follower of today.
One more thing, what is your beautiful dogs name?, Ciao, Carina
What a lovely message to wake up to! Thanks Carina!! 🙂 My dog’s name is Dozer and I am abnormally obsessed with him, he is so much FUN! Hope you had a great weekend! N x
Made these last weekend and they were a hit, didn’t have any plain pineapple juice but had left over crushed pineapple in the freezer and used that instead.
Even told my brother about this recipe.
Thanks for trying my recipe Vicky! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Mad this last night. Did them as party food, so used small skewers. Absolutely delicious. Everybody loved them, the flavour was delicious, and now that it’s cold in Sydney Nagi, they were perfect!
WOO HOO!!! I’m SO GLAD you enjoyed this Cheryl, thank you so much for letting me know! Isn’t the weather odd? We skipped Autumn completely and went from Summer to Winter!!! SOUPS coming up! 🙂
I love using coconut milk in rice it makes it so creamy. I have a set of stainless steel skewers sitting on my bench ready to make chicken skewers and I see this very brilliant recipe. Inspiring.
Coconut rice is the BEST, isn’t it??? 🙂