Juicy grilled chicken and pineapple skewers in a Hawaiian-style coconut milk, honey, soy and ginger marinade. An easy 35-minute island barbecue recipe for spring and summer.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

Jump to

These skewers pair the sweetness of pineapple with creamy coconut and tender chicken for a taste of the islands. They are simple to put together, quick on the grill and made for spring cookouts.

Ingredients

  • 500 g (1 lb) boneless chicken breast, cut into chunks
  • 1 pineapple, peeled and cut into chunks
  • 200 ml (3/4 cup plus 1 tablespoon) coconut milk
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • Red pepper flakes, to taste (optional)
  • Salt, to taste
  • 8 bamboo skewers

Instructions

  1. Place the chicken and pineapple chunks in a large bowl. Add the coconut milk, honey, soy sauce, garlic, ginger and a pinch of salt. Toss well and marinate for 15 minutes.
  2. Thread the chicken and pineapple alternately onto the skewers. Grill over medium-high heat for 10 to 15 minutes, turning several times, until the chicken is cooked through and lightly charred.
  3. If you like a little heat, sprinkle with red pepper flakes before serving.

Tips

  • For deeper flavor, marinate the chicken overnight in the refrigerator.
  • Adjust the ratio of chicken to pineapple on each skewer to suit your taste.

Nutrition

Calories: about 350 kcal per serving | Protein: about 25 g | Carbs: about 30 g | Fat: about 12 g

Hawaiianspringgrillingchicken skewerspineapple

Updated