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.
Piña Colada Chicken Skewers with Fennel Cherry Slaw
Rum and coconut soaked chicken, skewered with sweet pineapple, and grilled to perfection.
Ingredients
- 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
Instructions
Piña Colada Chicken Skewers
- 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.
Fennel Cherry Slaw
- 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.
Notes
I recommend using a mandolin slicer to get a thin, even slice on your veggies!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my site!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 371Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 99mgSodium 165mgCarbohydrates 32gFiber 4gSugar 25gProtein 40g
Nutrition information provided by Nutritionix and may not be complete. Please feel free to double check using your favorite nutrition calculator.
wow. these look amazing! i would have never thought about fennel in coleslaw!
Yum! This sounds sooo delicious! I love coconut and pineapple together! Must. Try.
Oh wow that looks amazing! I so need to try this!
OOh this sounds so yummy. I am obsessed with anything coconut of late (dont mind a bit of the old tipple in too:o)) so definitely going to try this. We actually have a liqueur called pino colado wonder is that would do the trick