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Home Chicken

Pineapple Coconut Hawaiian Chicken Skewers

By:Nagi
Published:25 May '16Updated:2 Jul '20
90 Comments
Recipe v Dozer v

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!

Pineapple Coconut Hawaiian Chicken Skewers on a white plate on top of coconut lime rice.

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. 🙂

Made this for a BBQ, EVERYBODY wanted the recipe! The coconut pineapple marinade is SO GOOD!!!!

A stack of Pineapple Coconut Hawaiian Chicken Skewers on a wooden board with lime wedges.

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.

Pineapple Coconut Hawaiian Chicken Skewers on a white plate on top of coconut lime rice.

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.)

Coconut Cilantro Lime Rice in a white bowl with a spoon, ready to be served.

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


Chicken on sticks is always a good thing!

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Pineapple Coconut Hawaiian Chicken Skewers on a white plate garnished with caramelised pineapple pieces.

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The coconut pineapple marinade for this chicken is SO GOOD!!!

Pineapple Coconut Hawaiian Chicken Skewers

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Barbecue, Dinner, Grilling
Hawaiian
4.82 from 22 votes
Servings8 skewers
Tap or hover to scale
Print
  • 643
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.

Ingredients

Marinade

  • 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

Skewers

  • 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

  • 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.
  • Drain and discard marinade. Thread chicken onto skewers.
  • 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)
  • Serve with Coconut Lime Rice.

Recipe 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.
Hawaiian Chicken Skewers Nutrition

Nutrition Information:

Serving: 261gCalories: 485cal (24%)Carbohydrates: 8.1g (3%)Protein: 56g (112%)Fat: 24.6g (38%)Saturated Fat: 10.6g (66%)Cholesterol: 167mg (56%)Sodium: 1175mg (51%)Potassium: 626mg (18%)Fiber: 1g (4%)Sugar: 5.3g (6%)Vitamin A: 150IU (3%)Vitamin C: 5mg (6%)Calcium: 50mg (5%)Iron: 3.4mg (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 


LIFE OF DOZER

No surprises here….look who’s skulking under the table laden with FOOD….

Dozer the golden retriever eyeing off Hawaiian Chicken Skewers

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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90 Comments

  1. Susan says

    June 2, 2023 at 11:57 am

    5 stars
    We all loved the skewers! No surprise, since we can always count on a fabulous recipe/meal here. Grilled the pineapple rings (canned), which, to us, gave it just a little extra zing. Would not recommend leaving it out. Marinated chicken for 4 hrs and was perfect. Thanks!

    Reply
  2. MoHo Princess says

    February 28, 2023 at 5:34 am

    OMG, totally love this!! I used some of the reserved marinade over the Coconut Lime rice & then topped off a Buddha bowl the next day. So good,thank you!!

    Reply
  3. Nicole says

    October 27, 2021 at 10:33 am

    2 stars
    Normally I love Nagi’s recipes, but this one was bland when I cooked it on the stove top (even though I marinated for 6 hrs). It’s probably way better grilled, but I probably won’t make it again. Thankfully she has lots of other tasty ones!

    Reply
    • Nagi says

      October 27, 2021 at 5:06 pm

      Sorry it wasn’t your fave, Nicole! The grilling does add complexity to it! N x

      Reply
  4. PotsnPans says

    August 4, 2021 at 7:01 am

    Only had the 20mins but this was sooo yummy. Such an easy and tasty dinner. Another great addition to the site.

    Reply
  5. Hilary Nalven says

    January 12, 2021 at 3:43 pm

    4 stars
    Loved this recipe- all the flavors are amazing. But, interestingly many of my chicken pieces came out mushy. I looked up what the culprit could be, and I believe it’s because I actually over marinaded (did it about 11 hours). Several sources specifically cite pineapple marinade breaks down the proteins of the meat because of the bromelain enzyme (one source even specified pineapple marinade with lime and soy b/c of the acid that couples with the enzyme to break down the meat super fast ). Wanted to call this out so others avoid this mistake! I cut the chicken fairly small so that probably played a part but don’t let this ruin an otherwise delicious dish!

    Reply
    • April B says

      May 30, 2023 at 3:02 am

      Hi, I know this comment is not recent but I came across another Hawaiian themed recipe, Huli Huli chicken, where she explicitly states in the notes to use pineapple juice from a can and not fresh because of this exact reason. I hope this helps anyone who comes along and reads the comments!

      Reply
  6. Angelica says

    June 16, 2020 at 12:39 am

    5 stars
    I did this faboulus recipe a few months ago and it was a complete success! I’m about to make it again but I really don’t remember if the first time I did the marinade with just onion powder (or cumin, or paprika) or the three spices together. So what’s the marinade right version? Need a little help please…thank you in advance 🙂

    Reply
    • Lonnie says

      July 19, 2020 at 1:47 am

      The recipe clearly states 1/2 teaspoon each of onion powder, cumin and paprika.

      Reply
      • Angelica says

        July 21, 2020 at 6:05 pm

        Thanks Lonnie, I wrote after a too quick reading and I realised how big was the EACH just the moment after.

        Reply
  7. Elizabeth says

    January 22, 2020 at 6:08 pm

    5 stars
    This was just beautiful Nagi! The rice and salad combo is unusual for me, but the whole dish was just so good. I made double so I would have leftovers, I am confident I’ll be having lunch for breakfast tomorrow!

    Reply
    • Nagi says

      January 23, 2020 at 10:13 am

      I’d eat this any time of day, I love it that much! 🙂

      Reply
  8. Robyn says

    January 18, 2020 at 2:28 pm

    Delicious granddaughter and I
    Throughly enjoyed these with your recipe for coconut coriander lime rice ( left out coriander) also had your Asian side salad and the smashed cucumber salad very very nice thank you Nagi

    Reply
    • Nagi says

      January 19, 2020 at 9:09 am

      A great combo Robyn, I’m so happy you enjoyed it! N x

      Reply
  9. Embeya says

    November 26, 2019 at 2:17 pm

    5 stars
    Woooow…..I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya!

    Reply
    • Nagi says

      November 27, 2019 at 6:30 am

      I hope you love it Embeya! – N x

      Reply
  10. Verna says

    August 19, 2019 at 12:35 pm

    5 stars
    This dish was fantastic. Made it for a bbq party and everyone wanted the recipe. So far everything that I have made from your site has been mouth watering yum and you have very clear directions and helpful hints. Just love this. Site.

    Reply
  11. Marsha says

    July 7, 2019 at 1:35 pm

    5 stars
    This is a winner, and so is the coconut lime rice. We also put slabs of fresh pineapple on the grill.

    Reply
    • Nagi says

      July 7, 2019 at 5:58 pm

      Perfect Marsha! – N x

      Reply
  12. Anya says

    July 2, 2019 at 11:06 pm

    5 stars
    Deelicious, love your recipes, didnt have enough time to marinate it long, so I boiled the left over sauce down to a syrupy consistency and poured it over everything… so good!

    Reply
    • Nagi says

      July 3, 2019 at 3:52 pm

      Wahoo, sounds great Anya!

      Reply
  13. Chantelle says

    February 11, 2019 at 7:41 pm

    5 stars
    Delicious! I put cherry tomatoes, pineapple and yellow capsicum on the skewer too, I used chicken breast and it was still juicy and tender! I basted the beejeebus out of it too.

    Reply
    • Nagi says

      February 12, 2019 at 6:54 am

      Sounds divine Chantelle!

      Reply
  14. Alice says

    May 21, 2018 at 10:47 am

    5 stars
    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!

    Reply
    • Nagi says

      May 21, 2018 at 7:12 pm

      That’s great Alice! So pleased you enjoyed this, thanks for letting me know! N x

      Reply
  15. Hubert says

    December 18, 2017 at 4:43 am

    5 stars
    Hawai dans votre assiette, délicieux par cette longue soirée d’hiver !

    Reply
    • Nagi says

      December 18, 2017 at 6:28 pm

      Cela vous fera penser que vous êtes sur une île tropicale !!!

      Reply
  16. Nancy says

    September 26, 2017 at 8:54 am

    We loved this grilled chicken. The marinade/basting sauce was so delicious! The chicken turned out nice and moist and deliciously flavorful. Nancy : )

    Reply
  17. Stephanie says

    May 17, 2017 at 6:59 am

    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 😊!

    Reply
    • Nagi says

      May 17, 2017 at 8:23 pm

      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!

      Reply
  18. Junchan says

    August 29, 2016 at 12:09 am

    5 stars
    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!

    Reply
    • Nagi says

      August 29, 2016 at 8:14 pm

      I’m so glad you enjoyed this Junchan! Thanks for coming back to let me know! N x

      Reply
  19. Josie says

    June 26, 2016 at 6:55 am

    5 stars
    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.

    Reply
    • Nagi says

      June 28, 2016 at 9:37 pm

      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

      Reply
      • Tobey Butler says

        July 4, 2016 at 3:52 am

        Hi Nagi, have you done with Chicken breast? we like the leaner meats here….Thanks! T. Butler

        Reply
        • Nagi says

          July 4, 2016 at 10:54 am

          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

          Reply
      • Josie Halbach says

        June 28, 2016 at 11:23 pm

        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!

        Reply
        • Nagi says

          July 1, 2016 at 8:37 am

          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

          Reply
  20. Lynn says

    June 21, 2016 at 3:15 am

    5 stars
    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.

    Reply
    • Nagi says

      June 21, 2016 at 9:08 pm

      Yay! I’m so glad you enjoyed it Lynn, thanks for letting me know! N x

      Reply
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