The Pioneer Woman's Hawaiian Chicken Skewers Recipe
If you're looking to make a meal that looks great, tastes amazing, and is pretty easy on the prep and cooking front, you're looking in the right place when you turn to Ree Drummond, better known to most as The Pioneer Woman. Drummond is recognized far and wide for recipes that impress the eye and taste buds alike without being too challenging for the casual cook. Drummond's recipe for mini Hawaiian chicken skewers is a perfect example.
Do you want to add even a bit more richness of flavor without adding to the challenge? No problem! Recipe developer and private practice registered dietician Kristen Carli of Camelback Nutrition & Wellness has come up with a twist on The Pioneer Woman's recipe for Hawaiian chicken skewers. We'll get to the specific twist employed here a bit later, but for now, know that this is a quick and easy dish that can be the centerpiece of a meal, a colorful appetizer, or a fancy side. "These are fairly easy," Carli says, with only one thing to watch out for: "Be sure to cook the chicken all the way through."
Aside from that caveat, a bit of chopping, a bit of whisking, and some quick pan frying is all it takes.
Gather your ingredients to prepare The Pioneer Woman's Hawaiian chicken skewers with a twist
To prepare this twist on Ree Drummond's Hawaiian-inspired chicken skewers, you will need soy sauce, a can of unsweetened coconut milk, some minced ginger, brown sugar, red pepper flakes, a few minced cloves of garlic, the juice from half of a lime, sliced green onions, about a pound and a half of boneless, skinless chicken breast (cut into bite-sized pieces), red bell peppers cut into chunks, a can of pineapple chunks (drained), and some unsweetened coconut flakes. (If you compare the two recipes side-by-side, you'll see that the coconut ingredients are where things take a turn!)
Create the marinade, then prep the skewers
Start by slicing, chopping, and measuring your ingredients as stipulated, then set everything nearby for easy access. Next, add the soy sauce, coconut milk, ginger, brown sugar, red pepper flakes, garlic, lime juice, and half of the sliced green onions to a bowl, and whisk to combine everything fully.
Next, you will take out your wooden skewers. (You can soak them briefly if you want, but it's not necessary as you would when using skewers on a hot grill.) Assemble the skewers by starting with a piece of chicken, then adding a piece of bell pepper, and then a piece of pineapple. Repeat that process until you have two pieces of each food on each skewer, and then move to prepare the next skewer.
Marinate, then cook the skewers
Brush each skewer generously on one side with the marinade, and then heat a skillet over medium heat. Spray the pan with a nonstick cooking spray or brush it with olive oil, and when the pan is hot, arrange the skewers marinade side down, and cook them for three minutes. Next, brush the marinade on other side, flip the skewers over, and cook them for three more minutes, checking one or two pieces of chicken to be sure it's cooked thoroughly.
Now, remove the skewers to a serving platter, sprinkle them with the remaining green onions and coconut flakes, then they're ready to serve. Feel free to add some extra pineapples, and you will have a great presentation!
What did we change?
"The twist in this recipe is adding some coconut, both by using coconut milk in the marinade and sprinkling coconut flakes on top," says Carli. And the result is an added sweetness and complexity that makes these skewers even tastier. It really doesn't add any difficulty, and it looks oh-so-appetizing.
As far as serving ideas are concerned, Carli notes, "I love these paired with coconut lime rice." And if you have any leftovers, which is highly unlikely, Carli adds, "I find that the best way to store these is to remove them from the skewers, and put them in an airtight container in the fridge, [where they] keep for up to four days."
- 1 cup soy sauce
- 1 (15-ounce) can unsweetened coconut milk
- 1 tablespoon minced ginger
- ½ cup brown sugar
- ½ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- juice of ½ lime
- 4 green onions, sliced
- 1 ½ pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 red bell peppers, cut into chunks
- 1 (20-ounce) can pineapple chunks, drained
- ¼ cup unsweetened coconut flakes
- Add the soy sauce, coconut milk, ginger, brown sugar, red pepper flakes, garlic, lime juice, and ½ the green onions to a bowl, and whisk to combine.
- Using wooden skewers, assemble by starting with a piece of chicken, then add a piece of bell pepper, and a piece of pineapple, then repeat until you have 2 pieces of each, and continue with remaining ingredients.
- Brush each skewer with the marinade.
- Heat a skillet over medium heat, and spray with nonstick cooking spray, or brush with olive oil.
- Arrange the skewers marinade side down on skillet, and cook for 3 minutes, then brush the marinade on other side, flip, and cook for 3 minutes.
- Remove to a serving platter, and sprinkle with remaining green onions and coconut flakes.
| Calories per Serving | 218 |
| Total Fat | 10.4 g |
| Saturated Fat | 8.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 41.4 mg |
| Total Carbohydrates | 16.8 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 11.8 g |
| Sodium | 1,202.1 mg |
| Protein | 16.0 g |
