Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice
Juicy chicken skewers coated in a sweet-spicy pineapple-ginger glaze, served over creamy coconut rice for a complete Tiki-inspired meal. This asian-polynesian fusion-inspired quick meals ready in about 45 minutes pairs Boneless chicken thighs, diced Fresh pineapple, grated Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lb Boneless chicken thighs
- 1 cup diced Fresh pineapple
- 1 tbsp grated Ginger
- 3 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 cup cooked Rice
- 1/2 cup Coconut milk
- 1/4 cup Unsweetened shredded coconut
- 2 tbsp sliced Green onions
- 1 tsp Sesame oil
- 1/4 tsp Salt
Instructions
- Step 1: Cut chicken thighs into 1-inch cubes, then toss with 3 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp grated ginger in a bowl.
- Step 2: Marinate chicken for 30 minutes at room temperature while preparing rice.
- Step 3: Combine cooked rice, 1/2 cup coconut milk, 1/4 cup unsweetened shredded coconut, 1 tsp sesame oil, and 1/4 tsp salt in a saucepan, bring to a simmer, then reduce heat to low and cook covered for 10 minutes until rice absorbs liquid.
- Step 4: Thread chicken onto skewers and grill or broil for 8-10 minutes, turning once and brushing with 1/2 cup diced pineapple and remaining marinade until caramelized and golden.
- Step 5: Fluff coconut rice with a fork, top with grilled chicken skewers, and sprinkle with 2 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice take to make?
Total time is about 45 minutes (25 min prep + 20 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 Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice?
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 Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice?
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 Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice 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 Pineapple-Ginger Glazed Chicken Skewers with Coconut Rice?
Asian-Polynesian Fusion quick meals 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
- ★★★★★
My whole family loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
