I have been obsessed with creating alcohol infused dishes lately. I’m sure it was my recent alcohol soaked tour of Ireland that inspired my Whiskey Ginger Steak and Farro Salad and my new favorite Slow Cooker Guinness Beef Tacos with Chimichurri. But I think I have only the sun to blame for this recent creation.
Here in the Pacific Northwest, a sighting of the sun is cause for celebration. After 9 months of rain, can you really blame me? And who doesn’t like piña coladas? Or getting caught in the rain? (You’re singing that song now, aren’t you?)
So to celebrate the return of that bright shiny orb in the sky, I soaked some lean chicken breast in rum and coconut milk, skewered it with sweet pineapple chunks, and grilled it to tender perfection. The cherry on top, literally, is a slaw of crunchy fennel and sweet summer cherries in a light yogurt based dressing. The resulting Piña Colada Chicken Skewers and Fennel Cherry Slaw are the perfect partners on a warm sunny day.
Rum and coconut soaked chicken, skewered with sweet pineapple, and grilled to perfection.
- 1/4 cup light rum
- 1/2 cup light coconut milk
- 1 lb. boneless, skinless chicken breast
- 1 cup pineapple chunks
- 1 Fennel bulb, sliced very thinly
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- 1 cup fresh cherries, pitted and coarsely chopped
- 1/2 cup nonfat, honey Greek yogurt
- 2 tbsp pineapple juice
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh tarragon
- pinch of salt
- Whisk together the rum and coconut milk.
- Put the chicken in a shallow dish or resealable plastic bag and cover with the rum and coconut milk mixture. Let marinate at least 60 minutes.
- Arrange the chicken and pineapple -- alternating pieces -- on 4 skewers.
- Grill on a barbecue or propane grill for 2-3 minutes each side, basting with the leftover marinade. Serve immediately.
- Combine the fennel, cabbage, carrots and cherries in a large bowl. Toss to combine.
- Whisk together the yogurt, pineapple juice, vinegar, tarragon and salt.
- Pour the dressing over the fennel and cherry mixture and mix to ensure everything is well coated.
- Refrigerate at least 1 hour before serving.
I have halved the nutritional value of the marinade since most of it is discarded. I recommend using a mandolin slicer to get a thin, even slice on your veggies!