3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
1 cup soy sauce
1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
1 cup coconut milk
1/2 cup honey
1/2 large white onion, chopped
4-5 cloves garlic, minced
1 (2-inch) chunk ginger, grated
1 tsp toasted sesame oil
bamboo skewers

Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
An hour before you're ready to grill your chicken, soak your skewers in water to prevent them burning. Assemble skewers, alternating Chicken & Pineapple chunks.
Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.


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