Coconut Chicken and Pineapple Skewers
Perfect for summer grilling or a tropical-inspired dinner, these Coconut Chicken and Pineapple Skewers combine tender, marinated chicken with sweet, juicy pineapple for a flavor-packed balance of savory and sweet. The rich coconut milk marinade features zesty lime juice, honey, soy sauce, and aromatic spices like garlic and ginger, infusing the chicken with incredible depth. Grilled to perfection, these skewers boast a slight char and plenty of vibrant flavor. Quick to whip up with just 30 minutes of prep time, they’re an excellent choice for weeknight meals or backyard barbecues. Serve them with coconut rice or a crisp green salad for a crowd-pleasing dish that transports your taste buds to the tropics. Whether you're looking for an easy grilling recipe or a healthy protein-packed meal, these skewers deliver in taste and presentation.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 whole Fresh pineapple
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic
- 1 tablespoon Honey
- 1 teaspoon Ground ginger
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breasts into bite-sized cubes, roughly 1 inch in size, and set aside.
Peel and core the pineapple, then cut it into chunks similar in size to the chicken pieces.
In a large mixing bowl, whisk together the coconut milk, soy sauce, lime juice, minced garlic, honey, ground ginger, olive oil, salt, and black pepper to make the marinade.
Add the chicken cubes to the marinade, ensuring that all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill to medium-high heat (or preheat a grill pan if using stovetop).
Once marinated, thread the chicken cubes and pineapple chunks alternately onto the soaked wooden skewers, leaving a bit of space between each piece to allow even cooking.
Place the skewers on the grill and cook for about 12–15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).
Remove the skewers from the grill and let them rest for a minute or two before serving.
Serve the Coconut Chicken and Pineapple Skewers hot with a side of coconut rice or a green salad for a complete meal.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.4 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
