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Flavorful Teriyaki Pineapple Grilled Chicken Skewers Recipe for Easy Coconut Rice Dinner

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Juicy chicken breasts marinated in a balanced teriyaki glaze paired with caramelized pineapple chunks, grilled to perfection and served with creamy coconut rice for a quick, crowd-pleasing tropical dinner.

Ingredients

Scale
  • Chicken breasts, boneless and skinless, cut into 1.5-inch cubes
  • Fresh pineapple chunks, about 1-inch pieces
  • Red bell pepper, cut into 1-inch pieces (optional)
  • Wooden or metal skewers (soak wooden skewers in water for 30 minutes to prevent burning)
  • ½ cup (120 ml) low sodium soy sauce
  • ¼ cup (50 g) packed brown sugar
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • ¼ cup (60 ml) water
  • 1 teaspoon cornstarch (optional)
  • 1 cup (190 g) jasmine rice, rinsed
  • 1 cup (240 ml) full-fat coconut milk
  • ½ cup (120 ml) water
  • Pinch of salt
  • Optional: toasted shredded coconut and chopped cilantro for garnish

Instructions

  1. Prepare the Marinade (10 minutes): In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and water. If desired, whisk in cornstarch until fully dissolved to thicken the glaze.
  2. Marinate the Chicken (at least 30 minutes, up to 2 hours): Cut chicken breasts into 1.5-inch cubes. Add to marinade, toss gently, cover, and refrigerate. Do not marinate longer than 4 hours to avoid mushy texture.
  3. Prepare the Skewers (15 minutes): Soak wooden skewers in water for 30 minutes if using. Thread chicken cubes, pineapple chunks, and red bell pepper pieces alternately onto skewers, leaving space between pieces.
  4. Cook the Coconut Rice (20 minutes): Rinse jasmine rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest covered for 5 minutes. Fluff with a fork.
  5. Grill the Skewers (10-15 minutes): Preheat grill or grill pan to medium-high heat. Grill skewers about 4-5 minutes per side, basting occasionally with reserved marinade. Cook until chicken reaches 165°F (74°C) and pineapple is caramelized but firm.
  6. Final Touches: Remove skewers from grill and let rest a few minutes. Fluff coconut rice and garnish with toasted shredded coconut or chopped cilantro if desired.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Use fresh, firm pineapple to avoid mushiness. Avoid marinating chicken longer than 4 hours. If marinade burns on grill, move skewers to cooler spot and brush with water. Fluff rice with a fork to keep grains separate. Leftover marinade can be boiled and used as dipping sauce or glaze.

Nutrition

Keywords: teriyaki chicken, grilled chicken skewers, pineapple chicken, coconut rice, easy dinner, tropical flavors, weeknight meal, grilled pineapple

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