Coconut Pineapple and Chicken Skewers Recipe

This citrusy coconut pineapple chicken skewers recipe is inspired by summer.  You’ll find yourself using this recipe year-round because the ingredients are amazing.

Coconut Pineapple and Chicken Skewers Recipe

In this recipe, you can substitute shrimp for chicken just pay attention to cooking time. Shrimp doesn’t need to be on the grill as long as chicken.  This is a recipe you can use year round so be sure to use the print option below.

Coconut Pineapple Skewers

Coconut Pineapple Skewers


  • 1 bottle Coconut water
  • ½ cup olive oil + extra to brush pineapple
  • 2 teaspoons spicy chili sauce (like Siracha)
  • ½ teaspoon salt
  • 1 ¼ - 1 ½ lbs. chicken tenders
  • 1 fresh pineapple – peeled, cut into 1½" chunks
  • 2 cups cooked rice
  • Toasted coconut for garnish, optional
  • Cilantro for garnish, optional


  1. In large shallow baking dish combine Coconut water, olive oil, chili paste, salt and stir to combine. Reserve 1/3 cup marinade for basting
  2. Add chicken tenders, turning to coat. Cover and let marinate in refrigerator for 2 hours
  3. Meanwhile, soak 16 wooden skewers in water
  4. String marinated chicken on 8 wooden skewers
  5. String pineapple on remaining skewers and brush with olive oil
  6. Heat grill to medium high
  7. Grill chicken and pineapple on two separate parts of grill. Grill chicken for 4 – 6 minutes per side (depending on thickness and heat)
  8. Remove to platter and baste with reserved marinade
  9. Grill pineapple until slightly caramelized
  10. Serve with cooked rice
  11. Garnish with cilantro and toasted coconut if desired


6 Wooden skewers for grilling

** Super important to soak those skewers for at least 30 minutes before using in this recipe.

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I’d love to hear from you so be sure to comment below.  You are also invited to connect with me on my contact page to send a detailed message.

Happy Creative Cooking,



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