Best 5 Coconut Chicken And Pineapple Skewers Recipes

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**Indulge in a Tropical Delight: Coconut Chicken and Pineapple Skewers - A Culinary Journey to Paradise**

Transport your taste buds to a tropical paradise with every bite of our Coconut Chicken and Pineapple Skewers. This tantalizing dish features succulent chicken marinated in a symphony of coconut milk, lime juice, and aromatic spices, then skillfully grilled to perfection. Juicy pineapple chunks add a burst of tropical sweetness, while crisp bell peppers and red onions provide a delightful crunch. Served with a zesty dipping sauce, these skewers are a perfect appetizer, main course, or party favorite. With variations including a gluten-free version and a tempting vegetarian alternative using tofu, this recipe caters to diverse dietary preferences. Embark on a culinary adventure with our Coconut Chicken and Pineapple Skewers and experience the vibrant flavors of the tropics in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHICKEN AND PINEAPPLE SKEWERS



Coconut Chicken and Pineapple Skewers image

From Epicurious. This can be made with shrimp instead of chicken, and mango may be substituted for the pineapple. Time does not include soaking skewers or marinating.

Provided by FLKeysJen

Categories     Chicken Breast

Time 30m

Yield 20 coconut chicken skewers, 10 serving(s)

Number Of Ingredients 11

2 (1/2 lb) boneless skinless chicken breast (about 1 lb)
2 garlic cloves, chopped
1 shallot, chopped
2 tablespoons fresh ginger, chopped
1/2 cup fresh cilantro
1 teaspoon salt
2 teaspoons cumin
2 tablespoons peanut oil
1 lime, juice of
5 ounces unsweetened coconut milk
1/2 fresh pineapple (20 3/4-inch cubes)

Steps:

  • Soak bamboo skewers in water for at least 30 minutes.
  • Cut chicken into 3/4-inch cubes and place in a bowl.
  • Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
  • Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
  • Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

Nutrition Facts : Calories 132.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 29.1, Sodium 289.2, Carbohydrate 7.7, Fiber 0.8, Sugar 4.6, Protein 10.4

CHICKEN AND PINEAPPLE SKEWERS



Chicken and Pineapple Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 1h15m

Yield 16 skewers

Number Of Ingredients 12

1 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup brown sugar
2 whole garlic cloves
1 lemon, juiced
8 boneless skinless chicken thighs
1 fresh pineapple
16 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Steps:

  • In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
  • Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

PINEAPPLE SKEWERS WITH COCONUT AND MINT



Pineapple Skewers with Coconut and Mint image

Provided by Food Network Kitchen

Categories     dessert

Time 26m

Yield about 40 pieces

Number Of Ingredients 10

1 pineapple (about 5 pounds), trimmed
3/4 cup water, plus more as needed
6 whole allspice
4 thin ginger
One 3-inch long cinnamon stick
1 whole star anise
1 cup sugar
1/4 cup light corn syrup
Toasted sweetened coconut flakes, as needed
Thinly sliced fresh mint leaves, for garnish

Steps:

  • Peel and core the pineapple, reserve the core. Cut the pineapple into about 1 1/2-inch chunks and roughly chop the core. Set the pineapple chunks aside.
  • In a medium bowl, combine the pineapple core, 3/4 cup of water, allspice, ginger, cinnamon, and star anise. Set aside.
  • In a medium saucepan, stir together the sugar, corn syrup, and just enough water so that it resembles wet sand. Place the pan over medium to medium-high heat and cook, stirring, until the mixture begins to boil. Stop stirring and continue to cook until golden brown, about 5 minutes. Remove the pan from the heat and carefully add in the spice mixture. Stir the caramel, return it to medium heat, and simmer until reduced to a glaze, about 8 minutes. Set the caramel aside and let cool slightly. Strain the caramel into a bowl and discard the solids.
  • Add the pineapple chunks to the caramel and toss to combine. Marinate at room temperature for an hour or refrigerate overnight.
  • Put the toasted coconut on a plate. Using a fork, remove the pineapple chunks from the caramel. Working with one chunk at a time, roll the pineapple in the coconut, pressing it on. Thread the coconut-coated pineapple chunks onto the ends of the skewers, about 1 or 2 per skewer. Transfer to a serving platter and strew the mint over the top. Serve at room temperature.

JERK CHICKEN AND PINEAPPLE SKEWERS



Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

Steps:

  • For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
  • For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
  • Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
  • Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
  • Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

COCONUT PINEAPPLE CHICKEN



Coconut Pineapple Chicken image

Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

1 can (20 ounces) pineapple chunks
2 tablespoons cornstarch
2 tablespoons sugar
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
1 medium green pepper, julienned
1/4 cup sweetened shredded coconut, toasted
1/2 cup slivered almonds, toasted, divided
1 teaspoon rum extract

Steps:

  • Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.

Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.

Tips:

  • To save time, use pre-cut chicken and pineapple chunks.
  • If you don't have bamboo skewers, you can use metal skewers or even toothpicks.
  • Make sure to soak the skewers in water for at least 30 minutes before using to prevent them from burning.
  • To prevent the chicken and pineapple from sticking to the skewers, brush them with oil before grilling.
  • Cook the skewers over medium heat to prevent them from burning.
  • Serve the skewers with your favorite dipping sauce, such as teriyaki sauce or sweet and sour sauce.

Conclusion:

Coconut chicken and pineapple skewers are a delicious and easy-to-make appetizer or main course. They're perfect for parties, potlucks, or a summer barbecue. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new and exciting recipe, give coconut chicken and pineapple skewers a try. You won't be disappointed!

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