Fresh pineapple, cherry tomatoes, and coconut-marinated chicken take a classic cocktail to the grill and put it on dinner table with these Pina Colada Chicken Skewers!
Course Main Course
Cuisine American
Keyword chicken skewers, pina colada chicken
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8skewers
Calories 367kcal
Author Erica
Ingredients
1 ½lbs.chicken thighscut into 1-inch chunks
1can coconut milkfull fat recommended
¼cupdark rumoptional
1limezested & juiced
2clovesgarlicminced
2Tablespoonsgreen pepper sauceTabasco
½Tablespoongingerfinely grated
1teaspoonpaprika
1teaspoonkosher salt
½teaspoonblack pepper
2cupspineapplecut into chunks
2cupscherry tomatoes
½cupwater
½cupshredded coconut
1 ½Tablespoonscornstarch
Instructions
Place chunks of chicken in a large zipper bag with coconut milk, rum, lime juice & zest, garlic, pepper sauce, ginger, paprika, salt, & pepper. Remove the air and zip it shut, then massage the chicken to distribute marinade. Refrigerate 4 hours to overnight (recommended.)
Spray or brush grill with olive oil; preheat grill on high. Line a baking sheet with parchment paper for less mess and keep near your work area.
Pour contents of bag into a colander set over a bowl. Arrange chicken, pineapple, and tomatoes on skewers in alternating patterns, setting each one on the lined baking sheet when done.
Place skewers on grill and cook until chicken is cooked through, 10-15 minutes, turning 2-3 times during cook time.
While skewers are cooking, place the marinade in a small saucepan with water, coconut, and cornstarch. Bring to a low boil over medium-low heat and allow to simmer for 10-15 minutes until thickened (this is ensure it's safe to eat and to meld flavors.) Transfer to a sauce bowl.
Serve skewers with sauce and a side of tropical-flavored rice. Enjoy!