HAWAIIAN CHICKEN SKEWERS
Here’s a taste of the tropics! These Hawaiian chicken skewers on coconut rice bring all the summery vibes.
The skewers are loaded up with juicy chicken, pineapple and veggies. Quickly pan fry or barbecue for that chargrilled flavour, then throw them in the oven to cook through.
Coconut rice provides the perfect base. I’ve used brown rice, but for quicker cooking, white rice can be used instead.
There’s a scrummy peanut coconut sauce to drizzle all over the top, and a corn and capsicum salsa for an extra hit of veggies.
Enjoy!
HAWAIIAN CHICKEN SKEWERS
Here’s a taste of the tropics! These juicy pineapple and chicken skewers are served on coconut rice, with a peanut coconut sauce and simple corn salsa. Yum!
Ingredients
COCONUT RICE
- 1 1/2 cups long grain brown rice (300g)
- 300 ml coconut milk (10.1 fl oz)
- 1/2 cup water (125ml)
- 2 tsp caster sugar
- 1/2 tsp salt
- 1 Tbsp lime juice
- 1 large handful fresh coriander
CHICKEN SKEWERS
- 1 green capsicum
- 1 red onion
- 1/2 fresh pineapple
- 600 g boneless skinless chicken thighs (1lb 5oz)
- 1 tsp olive oil
SAUCE
- 100 ml coconut milk (3.4 fl oz)
- 3 Tbsp peanut butter (smooth or crunchy)
- 2 Tbsp soy sauce
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp lime juice
- 1 Tbsp sweet chilli sauce
- 1 tsp garlic powder
- 1/2 tsp ground cumin
SALSA
- 400 g can whole corn kernels (14oz)
- 1 large handful fresh coriander
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
PREPARE RICE
Rinse rice and drain well. Place in a large saucepan and add coconut milk, water, sugar and salt. Bring to a rapid simmer, then turn heat down to medium-low, cover with a lid and leave to cook for 35 minutes. Remove from heat and leave to rest for 5-10 minutes.
MAKE SKEWERS
Meanwhile, cut off 1/3 of the capsicum, finely dice and place in a bowl for the salsa. Do the same with the red onion. Cut remaining capsicum into 2cm / 0.8in pieces and remaining onion into small wedges. Cut pineapple into 2cm / 0.8in chunks. Dice chicken into 2-3cm / 1in pieces; season with salt and pepper.
Thread capsicum pieces, onion wedges, pineapple and chicken onto long wooden or metal skewers, (approximately 10 skewers). Heat oil in a large frying pan on high. Briefly char the skewers on each side (you will need to do this in batches), then transfer to prepared tray. Bake for 15-20 minutes, until chicken is completely cooked through.
MAKE SAUCE
While chicken cooks, return frying pan to a medium heat and add all sauce ingredients. Simmer gently, stirring occasionally, until sauce has thickened a little. Reduce heat to low to keep warm.
MAKE SALSA
Drain corn kernels and roughly chop coriander. Add to bowl with finely diced capsicum and onion.
SERVE
Add lime juice and coriander to rice and fluff with a fork. Divide between serving plates or bowls. Top with skewers and salsa, and drizzle with sauce.
Recipe Notes
WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: You can use long grain white rice instead of brown rice - reduce cooking time to 15 minutes (resting time remains the same). In this case, assemble the skewers before starting to cook the rice. Lime juice can be fresh or bottled. You could use a 225g / 7.9oz tin of pineapple pieces instead of fresh.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. If easier, you can remove everything from the skewers first (definitely do this if you’re using metal skewers!).
2 Comments
Yum, I really liked this. I haven’t made coconut rice before. Used tinned pineapple and skipped the capsicum. I expect to make this meal again, thanks!
Thanks so much for your review Dee, so pleased you enjoyed the meal ☺️