Coconut-Marinated Chicken Kebabs

By hedley

The classic combination of pineapple and coconut complements chicken perfectly

Ingredients

• 1 ⁄4 lb. boneless, skinless chicken breast halves
• 1 ⁄2 lb. fresh pineapple
• 1 large green bell pepper
• 1 can light coconut milk (14 oz.)
• 1 ⁄2 cup sugar
• 2 jalepeños, seeded and diced
• 1 tsp. kosher salt
• Juice of 1 lime

Preparation

Step 1

Preheat grill to medium-high.

Prepare chicken, pineapple, and bell pepper, cutting each into 2-inch chunks (you’ll need 12 pieces of chicken and 8 pieces each of pineapple and bell pepper). Place chunks in a large resealable plastic bag.

Combine coconut milk, sugar, jalapeños, salt, and lime juice for the marinade in a glass measuring cup with a pour spout. Add half the marinade to the bag and let stand for 15 minutes; reserve remaining marinade for basting the kebabs.

Alternately thread 3 pieces of chicken and 2 pieces each of pineapple and bell pepper onto 2 soaked wooden skewers as shown, right, starting and ending with chunks of chicken. Repeat with remaining chicken, pineapple, and bell pepper to make 4 kebabs.

Grill kebabs, covered, until chicken is cooked through, 8–10 minutes per side, basting with reserved marinade every 3 minutes