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Tropical Grilled Thai Coconut Chicken Skewers

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Bright and juicy chicken soaked in creamy coconut milk with Thai aromatics, then grilled with sweet pineapple and peppers for a tropical, savory-sweet finish.

Ingredients

Scale
  • 1.5–2 lb boneless, skinless chicken thighs (or breasts), cut into 1.25-inch cubes
  • 1 cup full-fat coconut milk (canned, well shaken)
  • 1–2 tbsp Thai red curry paste
  • 1 tbsp fish sauce (or 1.5 tbsp soy sauce/tamari)
  • 1 tbsp soy sauce or tamari
  • 1–2 tbsp brown sugar or coconut sugar
  • Zest and juice of 1 lime
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, finely minced (optional)
  • 1/2 tsp ground turmeric (optional)
  • 1/2 tsp ground coriander (optional)
  • 1–2 tbsp neutral oil (canola, avocado) for grill/grates
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, cut into 1.25-inch pieces
  • 1 small red onion, cut into 1.25-inch pieces
  • Fresh cilantro, chopped (for garnish)
  • Toasted shredded coconut (optional garnish)
  • Lime wedges, for serving
  • 8–10 wooden skewers, soaked in water 20–30 minutes (or metal skewers)

Instructions

  1. Whisk coconut milk, red curry paste, fish sauce, soy/tamari, brown sugar, lime zest and juice, garlic, ginger, lemongrass, turmeric, and coriander until smooth.
  2. Reserve 1/4 cup of the marinade in a small bowl for basting. Add chicken to the main bowl and toss to coat. Cover and marinate for 30 minutes to 8 hours in the fridge.
  3. Soak wooden skewers for 20–30 minutes. Prep pineapple, bell pepper, and red onion into even pieces.
  4. Thread skewers, alternating marinated chicken, pineapple, bell pepper, and onion.
  5. Preheat grill to medium-high (about 400–425°F). Clean and oil the grates well.
  6. Grill skewers for 8–10 minutes total, turning every 2–3 minutes, until lightly charred and chicken reaches 165°F internal temp. Brush with reserved marinade during the last 2 minutes.
  7. Rest for 3 minutes. Garnish with cilantro and toasted coconut. Serve hot with lime wedges and jasmine rice or a crisp salad.

Notes

Use tamari for gluten-free. Avoid overcooking chicken breasts to keep them tender.

Nutrition

Find it online: https://diyprzepisy.com/tropical-grilled-thai-coconut-chicken-skewers/

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