# Lanai Lights

Grilled Hawaiian Chicken Skewers with Pineapple Citrus Glaze

We’re taking the backyard grill on a quick flight to the islands. Brined chicken, a tangy tropical glaze, and a few secret flavor tricks unlock that signature Hawaiian sweet-and-smoky skewer. A ukulele is optional, but curiosity is required.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/grilled-hawaiian-chicken-skewers-with-pineapple-citrus-glaze-ce2457e0
- Image: /api/recipes/image-file?pathname=recipes%2Fce2457e0-0b3b-4144-9871-628d6c69206d-1790506338585.png

## Ingredients

- 1.5 lb boneless skinless chicken breasts, cut into 1.5-inch chunks
- 2 cups fresh pineapple, cut into 1.5-inch chunks
- 1/3 cup soy sauce
- 1/4 cup light brown sugar, packed
- 2 tbsp fresh lime juice
- 1 tbsp fresh ginger, grated
- 2 tsp garlic, minced
- 1 tbsp toasted sesame oil
- 1/4 cup canned coconut milk, well-shaken
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup scallions, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp toasted sesame seeds
- 8 wooden skewers, soaked in water 30 minutes

## Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, lime juice, ginger, garlic, sesame oil, coconut milk, kosher salt, and black pepper to make the marinade.
2. Reserve 1/3 cup of the marinade for glazing, covering and refrigerating it separately. Add the chicken chunks to the remaining marinade and toss to coat. Marinate in the refrigerator for 20 minutes. (Herb says: The coconut milk both tenderizes and adds richness, so don’t skip this step!)
3. While the chicken marinates, preheat your grill to medium-high heat and oil the grates.
4. Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers, starting and ending with chicken. You should get 2 chicken pieces and 2 pineapple chunks per skewer.
5. Bring the reserved marinade to a simmer in a small saucepan over medium heat. In a separate small bowl, mix cornstarch and water into a slurry, then whisk into the simmering marinade. Cook until thickened, about 2 minutes, then remove from heat. (Herb says: This transforms your marinade into a shiny glaze, safe and ready to eat.)
6. Grill the skewers for 4-5 minutes per side, turning once, until the chicken is nicely charred and cooked through. Brush generously with the pineapple glaze during the last 2 minutes of cooking.
7. Transfer finished skewers to a platter. Sprinkle with scallions and toasted sesame seeds to serve. (Herb says: Resting the skewers for a minute or two keeps them juicy and lets the flavors settle in.)