Servings: 6
Calories: 528kcal
Equipment
- 1 bowl
- 1 BBQ/Grill
- 1 pot
Ingredients
"Crack On" Chicken Skewers
- 4.5 kg chicken thighs or breasts, cubed
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 Tbsp lime
- 2 cloves garlic minced
- 1 tsp fresh ginger I used the stuff from a jar
- 1 Tbsp Siracha or more if that's your island vibe
- salt and pepper
- Wooden skewers soaked in water for 30 minutes so they don't burn
Coconut Rice
- 1 cup jasmine rice
Instructions
"Crack On" Chicken Skewers - Mix up your marinade in a bowl; pineapple juice, soy sauce, honey, lime, garlic, ginger, sriracha and a little salt and pepper. Add your Chicken cubes and let them soak overnight - minimum of 2 hours. Thread the chicken onto skewers. Grill for 10-12 minutes, flipping halfway through.
Coconut Rice - Add everything to the sauce pan; rice, coconut milk, water and salt. Bring to a boil, then reduce to a simmer. Cover and cook until fluffy and fragrant. Basically follow the rice instructions on the bag and substitute 1/2 and 1/2 water and coconut milk
Mango Salsa - Toss everything together; mango, red pepper, red onion, lime juice, cilantro and red chili. Chill this for at least 10 minutes.
Serve - This dish should be served family style. Layer your coconut rice on a big platter, lay the chicken skewers on top, and finish with spoonfuls of mango salsa. Add some lime wedges, cilantro leaves and maybe even some tropical flowers to garnish.
Notes
These tropical crack skewers are marinated in pineapple juice, soy sauce, ginger and honey, then grilled to juicy perfection. Served over coconut rice with fresh mango salsa, this vibrant, flavour-packed dish is the ultimate summer crowd-pleaser.
Nutrition
Serving: 6g | Calories: 528kcal | Carbohydrates: 41g | Protein: 56g | Fat: 14g
Tried this recipe?Let us know how it was!