Marinating your chicken & veggies in coconut water gives you a fresh and tropical take on chicken kabobs.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Vita Coco and am eligible to win prizes associated with the contest. I was not compensated for my time.
Here's another Vita Coco coconut water recipe... Coconut Chicken Kabobs!
I'm really glad I bought a lot of the coconut water because I keep drinking it while I've been testing recipes. I really like it!!
Don't know much about coconut water?
Well, it's the water from inside a coconut... and it's not coconut milk. Totally different.
Coconut water has 45 calories per 8 ounce serving and is full of potassium and other electrolytes.
You can pretty much find it anywhere nowadays. It's definitely best served cold. Or used in a dish like these Coconut Chicken Kabobs or my Coconut Shrimp & Grits {yum!!}
Even though I don't usually cook tropical type recipes, I am feeling really inspired by this Vita Coco coconut water recipe challenge. And I'm loving all this fun food coming out of my teeny tiny kitchen.
[Tweet "#AD Marinate chicken + veggies in @vitacoco coconut water for a tropical take on chicken kabobs."]
The Coconut Chicken Kabobs are marinated in coconut water with some pineapple, coriander, jalapeno, garlic, and cilantro. You don't want to marinate it for long because the chicken can get mushy. Unfortunately, I know this from experience.
I like kabobs cooked on the grill best, but seeing as I do not have a grill, I cooked mine in a cast iron skillet. Definitely good enough!
I decided to boil down the extra marinade and make a little dipping sauce, but it's totally optional.
I used bell peppers, onions, tomatoes, and mushrooms for my veggies. Use whatever you like {or have in your kitchen}.
I prefer to put the same vegetable on its own stick since they all have different cooking times. It's probably not as pretty as the mixed kabobs but that definitely doesn't matter to me. I do not want a burned mushroom or an uncooked onion thankyouverymuch.
This recipe is great for dinner, lunch, or an appetizer.
Oh and don't forget to soak your wooden kabobs in water for at least 30 minutes if you are grilling them
Coconut Chicken Kabobs
Ingredients
- 2 cups coconut water
- 3 cloves garlic minced
- 1 jalapeno seeded & minced
- 2 tablespoon cilantro chopped
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 lb chicken breast tenders {or breasts cut into strips}
- 1 pineapple cut into chunks
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 onion roughly chopped
- 1 pint cherry tomatoes
- 8 oz whole mushrooms
Instructions
- In a zip-top bag or large container, stir together coconut water, garlic, jalapeno, cilantro, coriander, and salt. Add chicken and pineapple. Let marinate for 10 minutes.
- Add remaining ingredients, stir and let marinate another 10 minutes. Heat grill or cast iron skillet over medium high.
- Thread chicken on kabob sticks. Thread veggies and pineapple on kabob sticks.
- Optional: Strain marinade into a small saucepan and heat over medium-high. Boil for about 7 minutes until it reduces by half. Reserve for serving.
- Cook until chicken is done and vegetables are softened & slightly charred.
- Serve cooked kabobs with optional dipping sauce if desired. Enjoy!
Serena says
Great idea! And beautiful photos...I'm so glad it's grilling season...almost! I'm totally making these when I drag out the grill!
memeinge says
Thanks! I'm so glad it's getting warm outside and time for grilling weather 🙂