Flavors of the Islands

Grilled Coconut Pineapple Hawaiian Chicken Skewers…

A certain magic happens when sweet tropical fruit meets savory grilled meat – especially when kissed by fire. As the days and nights get hotter and we dream of tropical breezes, why not go island style in your own backyard?

This recipe is as vibrant as a Maui sunset, marrying the creamy richness of coconut milk with the caramelized sweetness of grilled pineapple and the umami punch of soy sauce and spices. It’s a crowd-pleaser and – most importantly – easy to make.

The Inspiration: Island Simplicity Meets Backyard Grilling. Inspired by the classic flavors of Hawaiian huli huli chicken and Southeast Asian coconut marinades, this recipe walks the line between sweet and savory with just enough heat to keep things interesting. It’s built on a marinade that does the heavy lifting: coconut milk, pineapple juice, brown sugar, a hit of soy, a dash of ketchup for body, and a medley of aromatics and spices that evoke beachside cookouts under swaying palm trees.

This is not a high-maintenance recipe. In fact, it rewards flexibility. The longer the chicken sits in that marinade, the more luscious and flavorful it becomes. Overnight is best, but even a 20-minute soak delivers bold, juicy results. And if you’re grilling for a weekend party, simply double – or triple – the recipe.

Building the Perfect Skewer. Chicken thighs are the main event here – tender, juicy, and nearly impossible to overcook. Cut into bite-sized chunks, they absorb the marinade beautifully and hold up well over direct heat.

But the unsung star? Grilled pineapple slices. Once grilled, those pineapple rings caramelize into golden discs of sticky-sweet perfection. Serve them alongside the chicken as a juicy sidekick. I recommend serving this meal with rice – specifically coconut rice, which is simple to make.

Tip: Soak your wooden skewers for at least 30 minutes before grilling to avoid flare-ups.

Grill, Baste, Repeat. Once the chicken is skewered and the grill is hot, the real transformation begins. As the meat sizzles over the flame, it begins to char just slightly, locking in moisture and flavor. That reserved half-cup of marinade becomes your secret weapon: brush it on generously as the skewers and pineapple rings cook, layering on flavor and creating a sticky glaze that caramelizes in the heat.

This dish cooks fast. In about 10 to 15 minutes, you’ll have a platter filled with golden, glistening skewers that smell like they were flown in from Maui. Pair them with grilled pineapple and a scoop of coconut rice, a cold beer or sparkling limeade, and you’ve got the makings of a perfect summer meal. •

Grilled Coconut Pineapple Hawaiian Chicken Skewers

Servings: 8 Skewers | Prep Time: 15 minutes
Cook Time: 15 minutes | Total Time: 30 minutes

Ingredients

Marinade

• ¾ cup (6 oz.) coconut milk 
• ½ cup pineapple juice (It’s best to use the juice from canned pineapple slices and then grill the pineapple slices to serve with the chicken)
• 3 T brown sugar
• 2 T ketchup
• 3 T soy sauce
• Zest and juice of 1 lime
• 2 garlic cloves, minced
• ½ tsp. onion powder
• ½ tsp. cumin
• ½ tsp. paprika
• ½ tsp. salt
• ½ tsp. grated fresh ginger (or 1 tsp. ginger powder)
• ½ tsp.  cayenne pepper (optional)

Skewers

• 1½ lbs. boneless, skinless chicken thighs, cut into bite-size pieces
• 2 T olive or vegetable oil
• 8 skewers, soaked in water for 30 minutes

Directions:
Step 1: Combine Marinade ingredients in a bowl. Remove 1/2 cup of Marinade (for basting) and set aside in refrigerator. Add chicken, cover and marinate in the refrigerator for at least 3 hours, preferably overnight (but even 20 minutes will do in a pinch).

Step 2: Drain and discard marinade. Thread chicken onto skewers.

Step 3: Coat grates of outdoor grill with oil. Cook skewers over medium-high heat, turning to cook on all sides. Baste chicken and pineapple slices generously with reserved Marinade.

Article and Recipe By:
Al Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.