It’s grilling season and I will put anything on a grill! I especially love any kind of kabob situation because it just feels like your whole meal is on a stick!
So of course I decided to make chicken skewers with pineapple and veggies and a sticky, coconut soy glaze!
The marinade and glaze is doing the heavy lifting so dinner will nearly effortiless!
The pineapple juice tenderizes the chicken (science!) and the coconut milk makes them so juicy! Then we finish them with a homemade glaze that we make from the same base as the marinade, so every single bite is cohesive and deeply flavored.
The result is sticky, charred, a little sweet, a little savory, and absolutely the reason your neighbors are going to start conveniently showing up whenever they smell your grill.
Before You Start: A Few Things to Know!
Thighs, not breasts. Chicken breasts and high-heat grilling with a sugary marinade are not friends. Thighs are forgiving, juicy, and they get those gorgeous charred edges without drying out in the middle.
Marinate overnight if you can. The 4-hour minimum will do the trick in a pinch, but overnight is where the magic actually happens!
Oil your grates. I’m serious. The brown sugar in this marinade is what helps the chicken get those delicious caramelized bits but it will also cause your kabobs to stick to the grill. As long as you oil it, you’ll be just fine! Grab tongs, fold a paper towel, soak it in neutral oil, and swipe those grates right before the chicken goes on.
Thread the Skewers! The skewers themselves come together fast. Thread your chicken chunks with pineapple chunks, bell peppers, and red onion. I start with a pineapple chunk or wedge of red onion and then end with the bell pepper. The bell pepper or onion will ensure the chicken does not slide off the skewer while grilling!
I had extra veggies after making 4 skewers with the chicken so I just put them on a separate skewer and grilled them for about 2 minutes per side.
Grilling! Get your grill screaming hot, and cook about 4-5 minutes per side. The move that takes these from good to great is brushing on the teriyaki glaze in the last two minutes on each side and letting it lacquer onto the chicken. You’re looking for sticky, glossy, and slightly charred at the edges.
I love to serve them on a platter over Jasmine rice! A sprinkle of green onions! And a generous pour of the glaze over everything!
Sticky Coconut Pineapple Chicken Skewers
- Yield: 4-5 1x
Ingredients
For the Chicken & Marinade
2 lb boneless skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup pineapple juice (fresh or canned)
1/2 cup soy sauce
1/2 cup coconut milk
1/4 cup brown sugar, packed
4 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 tsp arrowroot (or cornstarch) to thicken
For the Skewers
1 1/2 cups pineapple chunks (fresh or canned, drained)
1 bag mini bell peppers
1 yellow bell pepper, cut into 1 1/2-inch pieces
1 red onion, cut into wedges
For Serving
3 green onions, thinly sliced
1 Tbsp toasted sesame seeds
Basmati rice
Instructions
Make the Marinade
Whisk together 1 cup pineapple juice, ½ cup coconut milk, ½ cup soy sauce, ¼ cup brown sugar, 4 cloves garlic, 1 Tbsp ginger, 1 Tbsp sesame oil, and 1 Tbsp rice vinegar in a medium bowl. Pour ¾ of the mixture into a large zip-lock bag or shallow dish for marinating. Reserve the remaining ¼ in a small saucepan; this will be your glaze!
Marinate the Chicken (Overnight is the Move!)
Add the chicken cubes to the marinade bag, seal, and toss to coat every piece. Refrigerate for at least 4 hours (but overnight if you can!).
Reduce the Glaze
Bring the remaining marinade to a simmer over medium-high heat. Make a slurry by whisking 2 tsp arrowroot with 2 tsp cold water in a small bowl until smooth. Once the marinade comes to a simmer, slowly pour in the arrowroot slurry. Cook for 3-4 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
Soak Your Skewers & Prep the Line
If using wooden skewers, soak them in water for at least 30 minutes so they don’t torch on the grill. Remove the marinated chicken from the fridge and let it sit at room temperature for 15 minutes (cold chicken straight onto a hot grill causes uneven cooking). Thread skewers alternating between chicken chunks, pineapple chunks, mini bell pepper slices, and red onion.
Get the Grill Ripping Hot
Preheat your grill to high heat (around 450°F). Clean and oil the grates well (the pineapple sugar in this marinade WILL stick if you skip this step). (A paper towel soaked in oil, held with tongs, works perfectly for this.)
Grill and Glaze
Place skewers on the hot grill and cook for 4-5 minutes per side, rotating once, until you get a solid char and the chicken is cooked through. In the last 2 minutes of grilling, brush the skewers generously with your glaze on each side. Let it caramelize onto the chicken for that sticky, lacquered finish. (Don’t skip the second coat on the flip!)
Rest, Finish, and Dig In
Pull the skewers off the grill and let them rest for 3-4 minutes before serving (this keeps all those juices locked inside). Drizzle with any remaining glaze, then top with sliced green onions and toasted sesame seeds. Serve immediately over steamed white rice or coconut rice.
Delish!! My family devoured these! I made jasmine rice with a sub of coconut milk for half of the water and it was such a complement to the dish!! My husband is dreaming of all the other dishes we could use this marinade !! Game changer!!!