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4.6 from 66 votes

Hawaiian Chicken Skewers with Cilantro Coconut Rice

Hawaiian Chicken Skewers with Cilantro Coconut Rice are made with delicious marinated chicken, fresh pineapple, bell peppers and red onions.

Prep Time
25 mins
Cook Time
25 mins
Inactive Time
1 hr
Total Time
1 hr 40 mins
Servings: 5 servings
Calories: 485 kcal
Course: Dinner
Cuisine: American

Ingredients

Hawaiian Chicken Skewers
  • 1 1/2 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 1/4 cup canned pineapple juice
  • 2 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons olive oil
  • 1 tablespoon ketchup
  • 1 tablespoon honey
  • 1 teaspoon fresh grated ginger
  • 1 clove of garlic
  • Kosher salt and fresh ground black pepper to taste
  • 2 red, yellow, or orange bell peppers, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch pieces
  • 2 cups cubed fresh pineapple
Cilantro Coconut Rice
  • 1 cup uncooked rice
  • 1 cup canned light coconut milk
  • 1 cup water
  • 2 tablespoons chopped cilantro
  • Kosher salt and fresh ground black pepper to taste

Instructions

Hawaiian Chicken Skewers
    Cup of Yum
  1. In a small bowl whisk together the pineapple juice, ketchup, soy sauce, ginger, honey, garlic, salt and pepper.
  2. In a large freezer bag add the cubed chicken and half of the marinade, seal the bag removing all of the air, and massage the marinade into the chicken. Refrigerate the chicken in the marinade for an hour.
  3. In a separate bowl toss together the peppers, onion and pineapple with a drizzle of olive oil, salt and pepper. Set aside.
  4. Preheat the grill to 400° F. Skewer the marinated chicken, pineapple, peppers, and red onion, alternating between the ingredients until you have used them all.
  5. Spray or oil the grill grates then place the skewers on the grill and cook for 5 minutes. Flip them over and grill another 4-5 minutes or until the center of the chicken is 165° F. During the last couple minutes of cooking, brush the reserved marinade over all sides the skewers.
Cilantro Coconut Rice
  1. In a medium sized saucepan bring the rice, coconut milk, water, and salt to a boil. Once boiling cover the saucepan with a lid and reduce the heat to low simmering the rice for 15-20 minutes.
  2. Once the rice is cooked add in the chopped cilantro. Remove the pan from the heat, place the lid back on and let it rest for 10 minutes. Serve with the chicken skewers.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 51g (17%) Protein 47g (94%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Cholesterol 116mg (39%) Sodium 348mg (15%) Fiber 2g (8%) Sugar 13g (26%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 51g 17%
Protein 47g 94%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Cholesterol 116mg 39%
Sodium 348mg 15%
Fiber 2g 8%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.