Pineapple Coconut Hawaiian Chicken Skewers
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!
Ingredients :
- 3/4 cup coconut milk
- 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 EACH onion powder , cumin, paprika,
- 1 tsp ginger powder
- 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
Directions :
- 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.
