GRILLION DOLLAR MEAT
All recipesChicken / Weeknight Wins

Coconut Chicken Skewers with Pineapple & Peppers

By Logan · Grillion Dollar Meat

Cuisine: American, Tropical-inspired

Chicken marinated in coconut milk, lime, garlic, and ginger, then grilled with pineapple, colorful peppers, and onion. A separately reserved portion of marinade is brushed on during cooking for a lightly caramelized finish.

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Grilled coconut chicken skewers with pineapple, red and yellow peppers, and onion on a metal tray
PREP25 minCOOK12–18 minREST3–5 minMAKES6 servings (about 10–12 long skewers)
Colorful grilled skewers with a coconut-lime marinade

Does this cook fit your day?

About 30–40 min hands-on · 2 hr 40 min–6 hr 48 min, including marinating total

Mix the marinade earlier in the day, reserving a clean brushing portion. Thread the chicken, pineapple, peppers, and onion near grilling time and brush lightly as they cook.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

Set aside the brushing sauce before the chicken touches the marinade. Keep it chilled separately and discard what remains after basting.

Cooking terms explained
Use the equipment you have

A grill, long skewers, basting brush, and thermometer handle the cook. Pellet-grill directions are included; allow extra time for indirect heat.

Before you shop

Two pounds of chicken stretches across six servings with fruit and vegetables. Use breasts or thighs, whichever is better value, and serve with rice for a filling meal.

Make it a meal

Makes approximately 10–12 long skewers for six servings. Serve with rice or salad, and remove hot metal skewers before serving to children.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINE165°F in the center of the largest chicken pieces

  1. Mix the marinade and reserve the brushing portion

    • Whisk the coconut milk, soy sauce, honey, oil, lime juice, lime zest, garlic, ginger, paprika, black pepper, and optional crushed red pepper until smooth.
    • Before adding any chicken, transfer ⅓ cup to a separate covered container for brushing. Refrigerate this reserved portion separately.

  2. Marinate the chicken

    • Toss the chicken pieces with the remaining marinade in a covered nonreactive bowl or food-safe bag. Refrigerate for 2–6 hours.
    • Keep the pineapple separate until assembly. Do not add it or its juice to the chicken marinade.

  3. Preheat and assemble the skewers

    • Preheat the grill to 400–425°F and lightly oil the clean grates. Set up a cooler area for moving skewers away from flare-ups or intense heat.
    • Thread the chicken, pineapple, peppers, and onion onto approximately 10–12 long metal skewers, leaving a little space between pieces. Let excess marinade drip off and discard the marinade that held the raw chicken.
    • If using bamboo skewers, soak them in water for at least 30 minutes beforehand and keep exposed ends away from direct flame.

  4. Grill, turn, and brush

    • Grill for approximately 12–18 minutes, turning every 3–4 minutes. Keep the lid closed between turns when practical.
    • Brush lightly with the separately reserved marinade after the first turn and again around halfway through cooking. Let each brushed side cook before turning. Avoid heavy coats that drip and flare up.
    • Move the skewers to gentler heat if the honey, coconut coating, or pineapple browns too quickly. Cook until several of the largest chicken pieces reach 165°F in the center, checking without touching the metal skewer. Timing varies with piece size and grill heat.

  5. Rest and serve

    • Transfer to a clean platter and rest for 3–5 minutes. Discard any unused brushing sauce after cooking; do not use it as a table sauce once the brush has touched undercooked chicken.
    • Serve the skewers warm, or slide the chicken, pineapple, and vegetables off the hot skewers before serving. They pair well with rice or a crisp green salad.
TEMPERATURE NOTE

Marinate chicken in the refrigerator and keep raw-chicken marinade separate from the reserved brushing portion. Cook chicken to 165°F in the center. Use a clean platter for cooked skewers and discard leftover brushing sauce after cooking.

FoodSafety.gov temperature guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. First 10 minutes

    Mix the marinade, reserve the brushing portion, and coat the chicken.

  2. Next 2–6 hours

    Marinate the chicken in the refrigerator; keep the brushing portion separate and chilled.

  3. Next 15 minutes

    Preheat the grill, cut the fruit and vegetables, and assemble the skewers.

  4. Next 12–18 minutes

    Grill, turn, and brush lightly until the chicken reaches 165°F.

  5. Last 3–5 minutes

    Rest briefly and serve.

WHEN THE COOK HAS QUESTIONS

A little help.

Which coconut milk should I use?

Use unsweetened canned coconut milk, stirred until smooth. Full-fat gives a richer coating. Coconut beverage and sweetened cream of coconut are not direct substitutes.

Can I brush the chicken with the marinade?

Yes, but reserve ⅓ cup before any raw chicken goes into the main marinade. Keep it refrigerated separately. Brush lightly after the first turn and halfway through cooking, then continue cooking the coated chicken to 165°F. Discard any brushing sauce left after cooking.

Should the pineapple go into the marinade?

No. Add it when threading the skewers. Fresh pineapple can soften chicken too aggressively during a long marinade. Keep both pineapple chunks and juice out of the marinating chicken.

Should I use breasts or thighs?

Either works. Cut the pieces evenly and check for 165°F. Breast meat is leaner and benefits from careful temperature checks; thighs are more forgiving.

Can I cook these on a Traeger?

Yes. Preheat to 425°F and cook on clean, lightly oiled grates with the lid closed between turns. Turn every 4–5 minutes, brush after the first turn and around halfway, and expect roughly 20–30 minutes, checking early and cooking to 165°F. Indirect pellet-grill heat may take longer than direct grilling.

How do I prevent the marinade from burning?

Let excess marinade drip off before grilling, brush in thin layers, and keep a cooler area available. Move the skewers away from intense heat if the outside darkens before the chicken reaches 165°F.

Can I prepare these ahead?

Marinate the chicken for 2–6 hours and refrigerate the cut vegetables and pineapple separately. Thread the skewers near cooking time. The listed total includes the marinating window.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Remove from skewers, store in covered containers at 40°F or below, and use within 3–4 days. Reheat chicken to 165°F.

Reheat

Remove the food from the skewers and reheat covered with a small splash of water or broth until the chicken reaches 165°F. Avoid prolonged heating that dries out the breast meat.

Next-day idea

Serve leftover chicken, pineapple, and vegetables over rice, tuck them into a wrap, or add them to a salad after safe storage and reheating as desired.

USDA leftover guidance
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FREE MEAT TEMPERATURE CHEAT SHEET

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