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...."
INGREDIENTS
•
3/4 cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
•
1/2 cup pineapple juice (Note 1)
•
3 tbsp brown sugar
•
2 tbsp tomato sauce/ketchup
•
3 tbsp soy sauce
•
Zest and juice of 1 lime
•
2 garlic cloves, minced
•
1/2 tsp EACH onion powder, cumin, paprika,
•
1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
•
1/2 - 1 tsp cayenne pepper, optional
•
1/2 tsp salt
•
1.5lb / 750g chicken thigh fillets, cut into 1"/2.5cm pieces
•
1 tbsp olive or vegetable oil
•
8 skewers, soaked in water for 30 minutes if cooking on outdoor BBQ
Comments & Reviews
Just A Pinch Sweepstakes