Grilled Pineapple Chicken Kabobs with Coconut Rice

Grilled Pineapple Chicken Kabobs with Coconut Rice

5 from 2 reviews




  • 1520 wooden skewers
  • 4 chicken breasts, cut into 1” pieces
  • 1 whole pineapple, cut into 1” pieces
  • 4 bell peppers, cut into 1” pieces
  • 1/2 a large red onion, cut into 1” pieces

Chicken Marinade

  • 1/3 cup olive oil
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons soy sauce
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon black pepper

Coconut Rice

  • 2 (13.66 oz) cans coconut milk, full fat
  • 1 cup water
  • 1 1/2 teaspoon salt
  • 2 cups white rice


  • chopped green onion
  • lime juice



  1. Soak the wooden skewers in water for 1-2 hours
  2. Mix together the marinade ingredients and marinate the chicken for at least an hour (you could start marinating it the night before)
  3. Assemble the kabobs by alternating the chicken, vegetables, and pineapple
  4. Prepare your grill and brush the grates with some olive oil.
  5. While the grill is heating up, start cooking the coconut rice by bringing two cans of full fat coconut milk, 1 cup water, and 1 1/2 teaspoon of salt to a boil in a medium pot
  6. Stir 2 cups of white rice into the coconut milk, cover with a lid, turn the heat to low, and cook for 25-30 minutes until all the liquid is absorbed
  7. Grill each kabob for 15 – 20 minutes turning occasionally until the chicken reaches an internal temperature of 165 degrees. 
  8. Serve with some lime and chopped green onion.


If you don’t have a grill, feel free to use a stove top grill pan or bake them in the oven at 400 for 20 – 25 minutes until the chicken is cooked through.