Hawaiian chicken kebabs with coconut rice is an easy, delicious, and healthy dinner idea for your next family get-together.
These Hawaiian chicken kebabs are made with tender, juicy chicken breast, fresh vegetables and sweet pineapple.
They are grilled to perfection and slathered with a delicious homemade teriyaki sauce. This meal is a family favorite.
They can be meal prepped ahead of time for a quick and easy weeknight dinner too!
The flavors bring you to a Hawaiian island and make you feel like you are on vacation! I promise these kebabs are divine.
And the coconut rice that you serve them with will be a family favorite too!
The rice is cooked to perfection; effortlessly in the Instant Pot. Top it with toasted coconut and macadamia nuts if desired and you got a star side dish you can serve with just about anything.
Sound too good to be true? Well it’s not! This meal is easy to assemble and the perfect Summer dinner idea for a crowd.
Are you ready to make these delicious Hawaiian Chicken Kebabs With Coconut Rice? Let’s get cooking!
Ingredients You Will Need:
I love this recipe because you are eating the rainbow with fresh vegetables, fruit and protein.
They are healthy, yet so delicious! Here are the ingredients you will need to make this dish. I have broken it down into each component of the meal.
Chicken Breast: Use a boneless, skinless chicken breast.
Zucchini: You can also use green bell pepper.
Pineapple: You want the pineapple chunks to be about 1 inch thick. I like to use fresh pineapple.
Bell Pepper: Use red and orange bell pepper for this dish.
Red Onion: Purple onions round out the rainbow colors.
Mushrooms: I love mushrooms on kebabs. You can also use any other vegetable of choice.
Braggs Aminos: I use Braggs Aminos instead of soy sauce. It has less sodium and is naturally gluten free. You can also use soy sauce if desired I would just use a little less than the recipe states so it won’t be too salty.
Brown Sugar: This adds a sweetness to the dish and rounds out the saltiness.
Cornstarch: This is used as a thickening agent to thicken the sauce. Make sure you dissolve the cornstarch in cold water to create a slurry before adding it to the sauce. If you don’t it will become lumpy.
Rice: Remember to use a long grain white rice for this dish like a basmati or jasmine rice.
Coconut Milk: Canned coconut milk works great.
Water: You will need to add a little water along with the coconut milk.
Salt: I always like to season my rice. This really makes a difference in this dish as it brings out all the flavors.
Sugar: I prefer my coconut rice with a touch of sweetness. Granulated sugar works best for this recipe.
Toasted Coconut: This is optional but adds a beautiful flavor and texture.
Toasted Salted Macadamia Nuts: Also optional but adds a beautiful flavor and texture.
Try making these delicious kebabs with one of these different variations:
Shrimp: Use peeled, deveined raw shrimp with the vegetable medley. Grill for 3-4 minutes per side or until the shrimp is cooked through.
Beef: Use 1 inch cubed steak such as New York Strip or Filet. Skewer with vegetables and grill for 7-10 minutes per side or until meat is cooked to medium.
Vegetarian: Use your favorite vegetables and grill for 5-7 minutes per side.
Pork: Use 1 inch cubes pork tenderloin. Skewer with vegetables and grill for 7-10 minutes per side or until cooked through. If the meat is still not cooked through you can place in a 350 F oven for 10 minutes to finish cooking.
How To Skewer Chicken Kebabs:
To skewer the chicken kebabs start with metal skewers or wood ones. If using wooden skewers make sure to soak the skewers in water for at least 30 minutes to prevent burning.
Skewer the vegetables and chicken onto the skewers. I like to create a pattern.
For this recipe we did a rainbow kebab and proceeded to skewer the vegetables in a rainbow pattern with chicken mixed in.
However you can skewer your kebabs however you like!
Nothing beats a homemade teriyaki sauce. This sauce is only a couple ingredients and is so much better than those store bought versions!
To make the teriyaki add the water, brown sugar and braggs aminos to a small saucepan. Bring to a simmer.
Create a slurry with cornstarch and cold water. Make sure the water is cold so the corn starch will dissolve fully. If you add cornstarch directly to hot liquid it will form large clumps so don’t skip this step.
Hawaiian Chicken Kebab Recipe:
Juicy and tender chicken kebabs slathered with a homemade teriyaki sauce!
- 2 large zucchini, cut into 1/2 inch rounds
- 1 orange bell pepper, cut into 1 inch chunks
- 1 red bell pepper, cut into 1 inch chunks
- 1 red onion, cut into 1 inch chunks
- 8 ounces mushrooms
- 1 pineapple, cut into 1 inch chunks
- 2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
- Avocado Oil
- Kosher salt
- 1 cup water
- 1 cup braggs aminos
- 3/4 cup brown sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- sesame seeds
- 1/4 cup coconut cashews (from Trader Joe's) or salted macadamia nuts, roughly chopped
- Cut the zucchini in 1/2 inch rounds.
- Dice the bell pepper into 1 inch chunks.
- Cut the red onion in 1 inch chunks.
- Remove the stem from the mushrooms.
- Dice the pineapple in 1 inch chunks.
- Dice the chicken in 1 inch chunks.
- Skewer the kebabs in a rainbow pattern with chicken in between the vegetables.
- Drizzle the skewers with avocado oil and season with salt.
- Preheat a grill pan over medium high heat.
- Preheat the oven to 350 F.
- Grill the kebabs on a hot grill pan for 3-5 minutes per side or until caramelized.
- Place on a baking sheet and cook in the oven for 10 minutes to finish cooking the chicken.
- Make the coconut rice (recipe below).
- To make the teriyaki sauce add the water, braggs aminos and brown sugar into a small saucepan. Bring to a simmer over medium heat.
- Mix the cornstarch with 2 tablespoons cold water in a small bowl or cup to create a slurry.
- Add the slurry to the simmering liquid and cook for 1-2 minutes to thicken, stirring frequently.
- When the sauce is thickened remove from the heat.
- In the last 5 minutes of cooking the chicken brush the kebabs with the sauce. Finish cooking and then baste again with extra sauce once cooked through.
- Serve the kebabs over coconut rice with teriyaki sauce. Top with sesame sees and coconut cashews or macadamia nuts.
Amount Per Serving: Calories: 386Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 96mgSodium: 1891mgCarbohydrates: 31gFiber: 3gSugar: 23gProtein: 40g
The perfect side dish for so many dishes.
- 2 cups basmati rice, rinsed
- 1 can coconut milk
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup toasted, salted macadamia nuts, roughly chopped or coconut cashews (from trader joes)
- Wash the rice under cold water until the water runs clear.
- Drain the rice and place into the Instant Pot insert. Add the coconut milk.
- Then add the water.
- Add the sugar
- Add the salt.
- Seal the lid and turn on the Instant Pot onto the rice setting. (10 minutes low pressure and 10 minutes naturally release)
- When the rice is done, fluff with a fork. Top with toasted coconut, macadamia nuts or coconut cashews.