How do you make Kabobs?
Now let’s get down to business. Piña Colada’s are just all around awesome. I can’t hear “Piña Colada” without immediately hearing “If you like Piña Colada’s” ( Escape by Rupert Holmes) in my head. All joking aside – they smell and taste like summer. There is something about that coconut-pineapple duo that just really knocks it out of the park.
I envisioned this recipe late one night while cleaning the kitchen – I had a pineapple sitting out and I thought three things. (1) I hope it’s actually ripe and not gross. (2) Pineapple’s are not from a pine tree nor an apple tree – what’s with the name? (3) Man…. a piña colada sounds tasty. I knew that I didn’t have the ingredients to make that drink. I started to begrudgingly put the dishes away from dinner (Sun-dried Tomato Kabobs ) and then it hit me – why not make Piña Colada Kabobs?
What I love about this recipe:
This recipe is so simple and yields so much flavor that it’s hard to deny! The sweet coconut sauce drizzled on the caramelized pineapple and accompanied by perfectly grilled peppers and chicken is simply irresistible. This recipe would be perfect for dinner and an excellent way to show off your awesome cooking skills at a party!
This recipe is very versatile – you could add pineapple juice to the sauce or even add other fruits and veggies to the kabob itself! We hope you really enjoy this recipe and let us know your thoughts in the comments!
Piña Colada Kabobs
- kabob skewers
- 2 lb chicken breasts boneless, skinless and cubed
- 1 pineapple peeled and cubed
- 3 sweet bell peppers red, yellow and orange make the best kabobs
- 1 small red onion onion, quartered
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Coconut Cream Sauce
- 1 5.3 oz vanilla coconut yogurt we like to use greek, too
- 1/4 cup full fat coconut milk
- 1 tbsp powdered sugar
- 1 tsp honey
- 1/8 tsp salt
- Place all of the chopped pineapple, chicken, peppers and onion into a bowl. Mix in the olive oil, salt and pepper.
- Preheat the grill to medium/high heat. Then, alternating between ingredients, begin to string all pieces onto the kabob skewers. I like to keep mine close together, but you should be aware that this can prevent them from cooking throughouly if you are not paying close attention.
- Place the kabob skewers onto the grill and cover, letting cook for 3-4 minutes. At the 4 minute mark, flip the skewers over and reapeat at the 8 minute mark - the goal is to get a nice char on every side!
- While the grill is working it's magic, mix all sauce ingredients into a bowl and whisk until it combines. If you have a small blender (lik a magic bullet), you could use that as well.
- When the skewers are done (165° internal chicken temp), let them rest for 2-3 minutes on a plate and then drizzle the coconut sauce on top. Enjoy!