Pineapple-Ginger 'Tiki' Chicken Skewers with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chargrilled chicken skewers marinated in pineapple juice and ginger, served with creamy coconut rice and a zesty lime-cilantro drizzle. This tropical asian-inspired grilling ready in about 55 minutes pairs pineapple juice, grated fresh ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

Prep: 30 min Cook: 25 min Serves 4 Tropical Asian cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup pineapple juice, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tsp sesame oil; add 1 lb chicken cubes and marinate for 30 minutes at room temperature.
  2. Step 2: Bring 1 cup jasmine rice and 1 cup water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender; fluff with a fork and stir in 1/2 cup coconut milk and 1 tsp lime zest.
  3. Step 3: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 4-5 minutes per side until golden and cooked through, basting occasionally with reserved marinade.
  4. Step 4: While chicken cooks, mix 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1 tsp lime zest in a small bowl for the drizzle.
  5. Step 5: Serve chicken skewers over coconut rice with a generous spoonful of cilantro-lime drizzle.

Frequently asked questions

How long does Pineapple-Ginger 'Tiki' Chicken Skewers with Coconut Rice take to make?

Total time is about 55 minutes (30 min prep + 25 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 'Tiki' 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 pineapple juice from drying out.

Can I substitute ingredients in Pineapple-Ginger 'Tiki' 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 'Tiki' 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 'Tiki' Chicken Skewers with Coconut Rice?

Tropical Asian 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.

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