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Lunch / Dinner

Coconut-Marinated Chicken Kebabs

Chicken and pineapple with a touch of coconut milk—this combination practically begs for the heat and char of the grill.

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Ingredients

Don’t confuse coconut milk with cream of coconut. Cream of coconut is thick and sugary, and used to make cocktails. Coconut milk is not sweetened and is used primarily in cooking.

Instructions

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. Serve with Pineapple Rice.

Marinate the chicken, pineapple, and pepper in half the coconut mixture. Use the rest for basting.

Marinate the chicken, pineapple, and pepper in half the coconut mixture. Use the rest for basting.

Use two skewers per kebab – this way, the chunks won’t “spin” on the sticks as you turn the kebabs.

Use two skewers per kebab – this way, the chunks won’t “spin” on the sticks as you turn the kebabs.

To prevent the ends of the skewers from burning, arrange the exposed end of the skewers over a piece of foil.

To prevent the ends of the skewers from burning, arrange the exposed end of the skewers over a piece of foil.

Nutritional Facts

Tags: Side Dishes, Grilling, 4Th Of July, Lunch, Appetizers

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