HAWAIIAN PINEAPPLE COCONUT CHICKEN SKEWERS
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.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Combine Marinade ingredients in a bowl. Remove ½ 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.
- Drain and discard marinade. Thread chicken onto skewers.
- 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)
- Serve with Coconut Lime Rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
