Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 (8 ounce) can pineapple chunks, drained
Instructions
- Step 1: In a large bowl, whisk together coconut milk, soy sauce, brown sugar, fish sauce, lime juice, ginger, and garlic. Add the chicken cubes and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Thread the marinated chicken, bell peppers, red onion, and pineapple chunks onto skewers.
- Step 3: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Step 4: Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and the vegetables are tender. Baste with the remaining marinade during grilling.
- Step 5: Remove from grill and let rest for a few minutes before serving. Serve immediately and enjoy!
Notes
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- For reheating, simply grill or pan-fry the skewers until heated through, basting with a little extra soy sauce for moisture.
- Serve these skewers over a bed of fluffy coconut rice with a side of fresh cilantro and lime wedges for a truly authentic Thai experience.
- To prevent the pineapple from burning on the grill, thread it onto the skewers last, and watch it closely during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American