Pineapple Coconut Hawaiian Chicken Skewers

By Nagi | RecipeTin Eats

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 this with a Coconut Lime Rice (it uses the balance of coconut milk leftover after this recipe from a standard 14oz/400g can). MARINATING TIME: 3 hrs - overnight recommended, but even 20 minutes is enough.

Ingredients

• 1 tbsp olive or vegetable oil
• 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,)
• 1/2 tsp EACH onion powder (, cumin, paprika,)
• 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)
• 8 skewers (, soaked in water for 30 minutes if cooking on outdoor BBQ)

Instructions

1. 1

   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.

2. 2

   Drain and discard marinade. Thread chicken onto skewers.

3. 3

   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)

4. 4

   Serve with Coconut Lime Rice.