Pineapple Coconut Hawaiian Chicken Skewers
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
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 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 g arlic 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
- 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)
Steps
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.
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