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Flavorful Grilled Pineapple Teriyaki Chicken Skewers Recipe with Easy Coconut Rice

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Juicy grilled chicken thighs and caramelized pineapple chunks glazed with a sweet-savory teriyaki marinade, served over creamy coconut rice. A quick, easy, and crowd-pleasing meal perfect for grilling season or weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 1 cup fresh pineapple chunks, cut to similar size as chicken
  • Wooden or metal skewers (soak wooden skewers in water 30 minutes before grilling)
  • ⅓ cup soy sauce (low-sodium preferred)
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil (optional)
  • 2 tbsp water (to thin marinade)
  • 1 cup jasmine rice, rinsed
  • 1 cup full-fat coconut milk
  • 1 cup water
  • ¼ tsp salt
  • Fresh cilantro or green onions, chopped (optional, for garnish)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and water until sugar dissolves.
  2. Marinate the chicken: Add chicken chunks to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes up to 2 hours.
  3. Soak wooden skewers in water for at least 30 minutes if using to prevent burning.
  4. Prepare the coconut rice: Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  5. Assemble the skewers: Thread marinated chicken chunks and pineapple pieces alternately onto soaked skewers.
  6. Grill the skewers: Preheat grill or grill pan to medium-high heat. Grill skewers for 5-7 minutes per side until chicken reaches 165°F internal temperature and pineapple is caramelized. Baste occasionally with leftover marinade (discard marinade that touched raw chicken).
  7. Rest and serve: Let skewers rest a few minutes off heat to lock in juices. Serve hot over coconut rice, garnished with cilantro or green onions if desired.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. If chicken cooks faster than pineapple, grill pineapple a few minutes ahead. Avoid overcrowding skewers to ensure even cooking. Rest skewers 5 minutes after grilling for juicy meat. Leftovers keep well refrigerated for up to 3 days; reheat gently in skillet or oven to maintain texture. For gluten-free, substitute soy sauce with tamari. For lower carbs, reduce rice portion or use cauliflower rice.

Nutrition

Keywords: grilled chicken skewers, teriyaki chicken, pineapple chicken, coconut rice, easy grilling recipe, backyard barbecue, quick dinner, tropical flavors

Find it online: https://zoeplate.com/flavorful-grilled-pineapple-teriyaki-chicken-skewers-recipe-with-easy-coconut-rice/