Right here we’ve got a bunch of my favorite flavors all muddled into one fabulous, stand-out meal. The tiny bit of peanut butter in the marinade takes the flavor of this juicy, smokey chicken straight over the top….the pineapple adds the perfect hint of sweet acid and the coconut rice just simply turns this number into a home run. So yum.
I love this one for entertaining not only because the chicken can be marinated ahead of time but also because the skewers can be assembled before guests arrive as well. The rice you will basically be able to do with your eyes closed which always gets kuddos in my book of entertaining… makes it super easy to kick back, crack open a cold one and enjoy your company!
Hope you enjoy this one, friends!
Thai Chicken Pineapple Kabobs with Coconut Rice
notes: be sure to use Tamari if you would like to ensure this recipe is gluten free. Ground fresh chili paste can be found in the Asian section of your market…here is the one I use (it is an amazing, spicy addition to so many dishes). the heat from 1-2 teaspoons in this marinade is definitely tolerable for my kids, but feel free to add more if you like extra heat.
Thai Chicken Pineapple Kabobs
2 Pounds Boneless Skinless Chicken Thighs, cut into 1 1/2-2 inch pieces
1/4 Cup Tamari or Soy Sauce *see notes
1/4 Cup Cilantro Leaves, finely chopped
3 Tablespoons Peanut Butter
2 Tablespoons Rice Vinegar
2 Tablespoons Honey
1 Tablespoon Sesame Oil
1 Tablespoon Fresh Lime Juice
1-2 Teaspoons Asian Chili Paste
1/2 A Pineapple, cubed into 1 1/2-2 inch pieces
Coconut Rice, see recipe below
Whisk the Tamari, cilantro, peanut butter, rice vinegar, honey, sesame oil, lime juice and chili paste in a large bowl until well combined. Add the chicken to the bowl and toss with a spoon to coat. Cover and refrigerate for at least 3 hours and up to 12 hours.
Preheat grill to medium high heat. Skewer the chicken pieces and pineapple, alternating as desired. Place skewers on the grill and cook for 10 minutes, turning the skewers once in between cooking, or until chicken is nicely charred and cooked through. Serve with Coconut Rice. Serves 4-6
1 (14 Ounce) Can Full Fat Coconut Milk
2 Cups Chicken Stock
2 Teaspoons Honey
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
2 Cups Jasmine Rice
Bring coconut milk, chicken stock, honey, butter and salt to a boil in a medium saucepan. Stir in rice, cover and reduce heat to a simmer. Cook for 15 minutes or until liquid is absorbed. Fluff with a fork and serve.
inspired by this recipe