Tropical Chicken Skewers with Easy Coconut Rice
Prep time
Cook time
Total time
These BBQ tropical chicken skewers are quick to prepare and very flavourful. Serve them with this easy coconut rice for a delicious summer meal.
Recipe type: BBQ
Serves: 6 servings
  • 4 chicken breasts
  • 1 cup teriyaki sauce
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 pineapple
  • 2 Tbsp olive oil
  • 1 tsp coarse sea salt
  • wooden skewers
  • Basmati Minute Rice
  • 1 can coconut milk
  • flaked coconut to taste
  • teriyaki sauce to taste
  1. Chop the chicken breast into bite-sized pieces and marinate it in the teriyaki sauce in a sealed bag or container for at least one hour.
  2. Chop the peppers and pineapple into bite-sized pieces and toss them with the olive oil and sea salt in a bowl.
  3. Alternate the chicken, peppers and pineapple on the skewers and place the skewers on a grilling tray.
  4. BBQ the skewers for a half an hour, turning once, or until the chicken is cooked through and the vegetables are slightly charred.
  5. To make the coconut rice, pour the coconut milk into a saucepan. Add enough water to the milk to have enough liquid in the pot according to the rice package directions.
  6. Add Basmati Minute rice and cook as directed.
  7. To serve, arrange the skewers over the rice, and sprinkle with flaked coconut. Serve with extra teriyaki sauce.
Recipe by The DIY Mommy at