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I love to grill, even in the winter! I feel like grilling food in the winter helps to take away some of the gloominess of the cold rainy days here in Northern California. There’s just something about grilled food that warms me up just a little more, reminding me of fun summer nights! This particular grill recipe is killer good. Like….whoa. The marinade is hands down my favorite chicken marinade and it’s just as delicious on steak as well! Combine the flavors of soy sauce and coconut milk with chicken and pineapple and you have a little taste of Hawaii, anytime, anywhere!
- 8 boneless skinless chicken thighs, cut into chunks
- 1 medium white onion, chopped into 1 inch pieces
- 1 can of pineapple chunks
- 1 cup soy sauce
- 1 cup water
- 1 cup coconut milk
- 3/4 cup brown sugar
- 4 stalks green onions, chopped
- ½ tsp chopped garlic
- 1/2 tsp sesame oil
- Combine soy sauce, water, coconut milk, brown sugar, green onions, garlic and sesame oil in a large ziplock bag or sealable container. Add chicken chunks and let marinate in refrigerator for at least 2 hours but overnight is best.
- Skewer chicken, white onion and pineapple pieces onto soaked wooden skewers, alternating to give each skewer a good mix of the three. Set remaining sauce aside to baste.
- Place skewers on a preheated grill on a medium heat. Baste the skewers with the remaining sauce as they cook, and rotate the skewers every few minutes. Grill until chicken is 165 degrees (about 7-10 minutes).
- Serve with white rice
If you are using wood skewers, make sure to soak them in water for about 30 minutes prior to adding the food to them. This will keep them from burning on the grill. Enjoy this fantastic meal with rice, and sometimes we even skewer on some green peppers for added flavor!My kids love it when I make this for dinner-they call it Chicken Lollipops! My boys will eat these up in no time, so I always make sure to make extra so we’ll have some for lunch the next day too!