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.
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.