Pineapple Coconut Hawaiian Chicken Skewers

Name: Pineapple Coconut Hawaiian Chicken Skewers
Ingredients: 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; 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)

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Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(22)

Ingredients

8 servings

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
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)

American Kid-Friendly Dinner Intermediate ...

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Preparation

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Step 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.

Step 2

Drain and discard marinade. Thread chicken onto skewers.

Step 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)