Hawaiian-Style Coconut-Glazed Chicken Skewers
Juicy chicken thighs marinated in tropical pineapple and coconut, then grilled to golden perfection with a sticky-sweet glaze. This pacific island-inspired grilling ready in about 132 minutes pairs boneless chicken thighs, finely diced fresh pineapple, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup, finely diced fresh pineapple
- 1/2 cup coconut milk
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 3 cloves, minced garlic
- 1 tbsp lime juice
- 1 tbsp vegetable oil
Instructions
- Step 1: Whisk together 1/2 cup coconut milk, 3 tbsp soy sauce, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp lime juice in a bowl until sugar dissolves.
- Step 2: Place chicken thighs in a resealable bag, pour marinade over, and refrigerate for 2 hours, turning occasionally.
- Step 3: Thread chicken onto soaked bamboo skewers, leaving 1/4 inch space between pieces.
- Step 4: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat until shimmering.
- Step 5: Grill skewers for 5-6 minutes per side until chicken is cooked through and glaze bubbles and caramelizes around edges.
- Step 6: Let rest 5 minutes before serving to lock in juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hawaiian-Style Coconut-Glazed Chicken Skewers take to make?
Total time is about 132 minutes (120 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hawaiian-Style Coconut-Glazed Chicken Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Hawaiian-Style Coconut-Glazed Chicken Skewers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hawaiian-Style Coconut-Glazed Chicken Skewers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hawaiian-Style Coconut-Glazed Chicken Skewers?
Pacific Island grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
