Hawaiian Pineapple Coconut Chicken Skewers

• Meat

  • 1 fillets cut into 2.5cm pieces 1.5lb / 750g chicken thigh

• Produce

  • 2 Garlic cloves
  • 1 tsp Ginger
  • 1 Lime, Zest and juice of
  • 1/2 tsp Onion powder

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 3 tbsp Soy sauce
  • 2 tbsp Tomato sauce/ketchup

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive or vegetable oil

• Drinks

  • 1/2 cup Pineapple juice

• Other

  • 8 Skewers, soaked in water for 30 minutes if cooking on outdoor bbq

Found on recipetineats.com

Description

Ingredients

• ¾ cup coconut milk (from a 14oz/400g can, use leftovers for Coconut Lime Rice!)
• ½ cup pineapple juice (Note 1)
• 3 tbsp brown sugar
• 2 tbsp tomato sauce/ketchup
• 3 tbsp soy sauce
• Zest and juice of 1 lime
• 2 garlic cloves, minced
• ½ tsp EACH onion powder, cumin, paprika,
• 1 tsp ginger powder (or ½ tsp grated fresh ginger)
• ½ - 1 tsp cayenne pepper, optional
• ½ tsp salt
• 1.5lb / 750g chicken thigh fillets, cut into 1/2.5cm pieces
• 1 tbsp olive or vegetable oil
• 8 skewers, soaked in water for 30 minutes if cooking on outdoor BBQ

Directions

• Combine Marinade ingredients in a bowl. Remove ½ cup of Marinade (for basting) and set aside in fridge. Add chicken, cover and marinate in the fridge for at least 3 hours, preferably overnight. But even 20 minutes is enough - compensate with extra basting.
• Drain and discard marinade. Thread chicken onto skewers.
• Heat oil in a large skillet or on outdoor BBQ over medium high heat. Cook skewers, turning to cook all sides, and basting generously with reserved Marinade. (Note 1)
• Serve with Coconut Lime Rice.