Coconut Chicken Skewers with Pineapple Salsa

These Coconut Chicken Skewers with Pineapple Salsa are a summer grilling staple – marinated in creamy coconut milk with lime and chilli, paired with a zesty pineapple salsa. Serve it with jasmine rice and toasted coconut flakes for a fresh tropical meal.
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Course Dinner, Lunch
Servings 4

Ingredients
  

For the Chicken Skewers:

  • 500 g chicken breast cubed
  • ½ cup coconut milk full-fat
  • Zest & juice of 1 lime
  • 1 garlic clove grated
  • 1 small red chilli finely chopped (or ½ tsp chilli flakes)
  • 1 tsp honey
  • 1 tsp soy sauce
  • Salt & pepper to taste
  • Wooden skewers soaked in water for 20 min

For the Pineapple Salsa:

  • 1 cup fresh pineapple finely diced
  • ¼ small red onion finely chopped
  • Handful of coriander or mint chopped
  • Juice of ½ lime
  • Optional: 1 small red chilli finely chopped

To Serve:

  • Toasted coconut flakes
  • Cooked jasmine rice or coconut rice
  • Lime wedges

Instructions
 

  • In a bowl, whisk together coconut milk, lime zest & juice, garlic, chilli, honey, soy, salt and pepper. Add chicken, toss to coat, and marinate for at least 30 min (overnight is best).
  • Mix diced pineapple, onion, herbs, lime juice and chilli in a small bowl. Chill until ready to use.
  • Thread chicken onto soaked skewers. Braai, grill or pan-sear on medium-high heat until golden and cooked through (about 4–5 minutes per side). Baste with leftover marinade in the last minute if needed.
  • Plate with rice, pineapple salsa, and a sprinkle of toasted coconut flakes + fresh lime wedges.