If you’re craving something that’s bursting with sweet and savory island vibes but won’t keep you tied to the kitchen for hours—pull up a stool, because these Pineapple Chicken Skewers with Coconut Rice are bringing the flavor *and* the fun. I’ve served this at both weeknight dinners and summer backyard gatherings, and let me tell you—happy plates all around!
Why You’ll Love This Recipe
One of my favorite summer memories involves grilling these skewers while my kids splashed around in the backyard and the whole place smelled like a tropical vacation. It’s ridiculously easy to pull together, but feels like something way more special.
- Perfect balance of tangy pineapple and savory marinated chicken
- Coconut rice takes just one pot—no fancy techniques required
- Kid-approved and great for picky eaters
- Ideal for grilling outdoors or broiling inside
- Great for entertaining or making dinner a little more festive
Ingredients Breakdown
Essentials
- 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
- 2 cups fresh pineapple, cut into chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 cup jasmine rice
- 1 cup canned coconut milk (full fat)
- 1 cup water
- Pinch of salt
- Skewers (wooden or metal)
Pro Tips
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Chicken thighs stay juicy and flavorful—skip the breasts for these.
- Fresh pineapple gives the best caramelization and flavor, but canned works in a pinch.
- Use light coconut milk if you want a lighter rice, but full fat is richest and creamiest.
Step-by-Step Instructions
- In a bowl, whisk together soy sauce, honey, lime juice, garlic, and ginger. Add chicken pieces and marinate for 30 minutes (or up to 4 hours).
- While the chicken marinates, rinse rice until water runs clear. In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender. Let sit off heat for 5 minutes, then fluff with a fork.
- Preheat grill or broiler to medium-high heat.
- Thread chicken, pineapple, bell pepper, and onion onto skewers.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Serve skewers over coconut rice and sprinkle with fresh cilantro or green onion if desired.
Chef’s Tips and Tricks
- Don’t over-marinate the chicken—longer than 4 hours and the acid can make it tough.
- Pat pineapple dry before skewering to help it caramelize rather than steam.
- Make extra skewers—they disappear fast!
- Rice sticking to the pot? Let it sit covered for 5 extra minutes—this helps release it cleanly.
Recipe Variations and Serving Suggestions
- Add zucchini or cherry tomatoes for extra veg on the skewer.
- Use tofu instead of chicken for a vegetarian version—just press and marinate well.
- Serve with a drizzle of sweet chili sauce for extra zing.
- Turn it into rice bowls with extra grilled veggies and avocado slices.
- For a crowd, serve “deconstructed” with everything buffet-style.
FAQs
Can I make this ahead of time?
Absolutely! You can marinate the chicken, prep the veggies, and even cook the rice a day ahead. Just assemble and grill when you’re ready.
What if I don’t have a grill?
No worries! You can broil these skewers on a sheet pan or even use a grill pan on your stovetop.
Can I freeze leftovers?
You can freeze the cooked chicken and veggies, but I recommend making rice fresh for the best texture. Just reheat everything in a skillet or microwave.
Recipe Card
Prep Time: 15 minutes (plus marinating)
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
- 2 cups fresh pineapple, cut into chunks
- 1 red bell pepper, chopped
- 1 red onion, chopped
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 cup jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- Salt to taste
Instructions:
- Whisk soy sauce, honey, lime juice, garlic, and ginger. Marinate chicken for 30 minutes to 4 hours.
- Cook the rice with coconut milk, water, and salt. Simmer 15 minutes, then rest and fluff.
- Assemble skewers with marinated chicken, pineapple, peppers, and onions.
- Grill or broil skewers for 10–12 minutes, turning occasionally.
- Serve over coconut rice and garnish as desired.
Nutrition: 480 calories per serving
Ready to bring a little tropical flavor into your kitchen? Let me know how your skewers turned out in the comments! Don’t forget to tag me @thekitchensaid if you share your creation on Instagram—I LOVE seeing your delicious spin on my recipes!
