Print

Flavorful Grilled Hawaiian Chicken Kabobs Recipe with Easy Coconut Rice

grilled Hawaiian chicken kabobs - featured image
Print Recipe

Juicy grilled chicken kabobs with pineapple and bell peppers paired with creamy coconut rice, offering a tropical, flavorful, and easy-to-make meal perfect for summer or any occasion.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 small red onion, cut into wedges
  • Wooden or metal skewers (if wooden, soak in water for at least 30 minutes)
  • ½ cup soy sauce
  • ¼ cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1½ cups jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter or coconut oil (optional)
  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Rinse and pat dry the chicken thighs, then cut into 1½-inch pieces. Chop the bell peppers, onion, and pineapple into similar sizes for even cooking. Soak wooden skewers in water for 30 minutes to prevent burning.
  2. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes if using. Taste and adjust for sweetness or tang as desired.
  3. Add the chicken pieces to the marinade, tossing to coat well. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor.
  4. Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and butter or coconut oil. Bring to a gentle boil, then reduce heat to low and cover. Cook for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  5. Thread marinated chicken, pineapple, bell peppers, and onion onto skewers, alternating colors and textures. Leave a little space between pieces for heat circulation.
  6. Preheat grill to medium-high heat (about 400°F). Place kabobs on the grill and cook for 12-15 minutes total, turning every 3-4 minutes to get even grill marks and cook through. Chicken should reach an internal temperature of 165°F.
  7. Plate the kabobs over a bed of warm coconut rice. Garnish with fresh cilantro or green onions if desired. Serve with a wedge of lime.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Marinate chicken for at least 30 minutes, ideally 1-2 hours for best flavor. Avoid overcrowding skewers to ensure even cooking. Let coconut rice rest covered for 5 minutes after cooking to fluff. Watch pineapple closely on grill to prevent charring. Leftover kabobs taste better the next day as flavors deepen.

Nutrition

Keywords: grilled chicken kabobs, Hawaiian chicken, coconut rice, pineapple chicken, summer grilling, easy chicken recipe, tropical chicken kabobs

Find it online: https://emmayum.com/flavorful-grilled-hawaiian-chicken-kabobs-recipe-with-easy-coconut-rice/