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
Chicken on sticks is always a good thing!
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Chicken Souvlaki (Greek)
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Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!
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Pineapple Coconut Hawaiian Chicken Skewers
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:
Nutrition Information:
LIFE OF DOZER
No surprises here….look who’s skulking under the table laden with FOOD….
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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
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 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
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??? 🙂
Ah, the definition of “rebecca-approved” chicken! SOOO good!
Thank you so much Rebecca! I do hope you try it! 🙂 N x
Wow, I’m in love with that marinade! The chicken looks so delicious, Nagi!
Thanks so much Sabrina! 🙂 N x
Hi Nagi, Can’t wait to do this recipe next week looks delish , I was also maybe thinking of doing it with green prawns also and yes Dozer is gorgeous love the Goldies always have a smile on those beautiful faces 🙂 ❤️?? Cheers
You’re right, it IS a smile! 🙂 Oooh YES this would be fab with prawns too. I hope you have a fab weekend Kris! N x
Making these this weekend for Memorial Day BBQ….pairing with middle eastern pistachio Lamb burgers…(Tropical and Desert pairing)…..I love it! Thanks
Oooh! What a spread!!! Wish I could crash your party!!! 🙂
Love anything with coconut and just loving this Hawaiian theme with pineapple for the marinade. The skewers look mouthwatering. Well 2 Mondays ago it was 8C, then summer hit and we are atc lose to 30C with the humidity. Glad you are still enjoying some heat!
That weather change is MADNESS!!!!
Hi Nagi, Love your recipescook at least 3-4 of them a week, often cooking the mornings email that same night if I get time for shopping!!
Just wondering when you say can of coconut milk iis this the same as coconut cream, i do not see coconut milk in the supermarket?
Also when you say minced garlic or ginger, if you dont have a mincer then fine chopped ok? Or smash it then chop it??
Many thx Paul
PS Gosh that is a crazy amount of smile emojis in one response!!!
Hi Paul! Thank you so much for your lovely message, I’m SO GLAD you are enjoying my recipes! I am super flattered that you make them so often! ❤️ That is so odd that your store carries coconut cream but not coconut milk! Milk is definitely more commonly used 🙂 Coconut cream will work just fine for the marinade, but if you are making the rice, please dilute the cream with milk (50/50 ratio) because coconut cream will be far too rich! 🙂 When I refer to minced garlic, I use my garlic crusher. But just finely chopping is fine – or smashing then chopping! I’m just lazier than you 🙂 N x
Made the chicken and rice tonight! The marinade was delicious! I reduced the extra down for a sauce and it was perfect. Thanks, this one is a keeper!
WOW that was FAST Sher! I’m so glad you enjoyed it, THANK YOU for coming back to let me know!!!
Is Dozer a Golden Retriever? If he is, you have to read the book I’m reading now — it’s one of my very favorite authors Linda Howard and you can almost say the main character of the book is her golden retriever. The title of the book is Troublemaker.
He is!! And I’ll put that book on my list right now – thanks for the recommendation Marisa! <3
Nagi Thanks for chicken and rice love them both. Once again am Lucky, friend Came for lunch and brought me from her garden Sorrel +Nettle to Plant, its Done and GOD is on My side having good rain. Also Maria got me parslyrosmary, wild Rocket, making pesto and pasta. Got Fresh Sorrel making saucse for chicken, so will be in kitchen for while. My Family in Germany Said they have also very Cold weather for two weeks, heather is back on. Regards to YOU, Vera.
Gosh you ARE lucky Vera!!! I wish I had a friend who brought me fresh produce like that!!! Sorry to hear it’s cold over there, you’re supposed to be in SUMMER!!! 🙂
I’ve got my hula skirt all ready and I’m going to hula all the way to the grill!! And then afterwards, I’ll have the torch lights on and really do a fancy hula dance in celebration!! Great recipe! I really like coconut milk — it’s so versatile. I can’t wait to get my lei and hula skirt on. xxxooo
OMG I totally giggled at the thought of you and I doing a ridiculous hula dance together by the BBQ as we grilled these!!! 😉
Using coconut milk as a marinade is genius – and no problem for me with the coconut milk in both the rice and the chicken. In fact, I’d be happy to have both, plus a pina colada and a mounds bar for dessert – all while doing the hula of course. 🙂
I had to giggle at you out at the bbq in your flip-flops 6 days away from winter…keeping the summer alive.
Marissa!! Kevin and I have been chatting about you – planning a ROAD TRIP to Tennessee to visit Dorothy!!! Are you up for it? <3 N x
I’m in! That would be a blast. Dorothy just sent me photos yesterday of she and Gary – what a sweet couple. It’s fun to have someone to picture when I read her comments.
This recipe looks AMAZING Nagi! I pretty much love ALL thing s coconut so this is perfect! y answer for dinner tonight! Thanks for he great post!
ME TOO!!! I just LOVE the flavour of coconut in everything!
My family would go crazy for this chicken.
Thanks Barbara! N x
Hi Nagi. This looks fabulous. Going to try it out this week. One question though: do you use coconut milk from the can (as in the 14 oz can) or from the carton (as in what I get in the dairy case)?
BTW, always love pics of Dozer!! They put a smile on my face. 🙂
Compliments about Dozer are the way to my heart…..you’re hitting me in my weak spot!! Thanks for the question Moni, I use canned coconut milk, I will update the recipe! N x