I know this looks a little different at first glance.
Think of it like a grown-up mood ring: the deep violet hue here suggests bold, joyful, romantic flavors — and I stand behind that. This chicken made me feel passionate and totally in love. Yes, really.
I can’t seem to stop using blueberries. They sneak into almost every idea I have — though I’ll admit there are limits. Blueberries do not belong in scrambled eggs. Lesson learned.
But fruit on chicken? Absolutely yes. The chicken is marinated in mashed blueberries — like a blueberry salsa — then grilled and served over rich coconut rice. The creamy coconut rice idea stuck with me after seeing it paired with sesame-glazed salmon, and it’s a perfect match here: sweet, fragrant, and slightly tropical.
If you’re willing to be a little adventurous and add fruit to your chicken, this is a fun way to do it. Be bold — and bring friends who appreciate the unusual.
Grilled Blueberry Chicken Skewers
Serves 4
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup fresh blueberries
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon red wine vinegar
- 1 lime, zested and juiced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
Cut the chicken into 1- to 2-inch chunks and season with salt and pepper. Place the chicken in a baking dish or a large resealable bag. In a food processor or blender, combine the blueberries, olive oil, lime juice and zest, vinegar, garlic, basil, and cilantro. Blend until smooth, then pour the mixture over the chicken, coating evenly. Refrigerate and marinate for 2 to 24 hours.
At least 30 minutes before grilling, soak bamboo skewers in water to prevent charring. Preheat the grill to medium-high. Thread 4–5 pieces of chicken onto each skewer. Grill about 3–4 minutes per side, gently turning 2–3 times, until the chicken is cooked through. The exterior may look dark from the blueberry marinade, but the chicken will be done. Serve the skewers over coconut rice and garnish with freshly chopped herbs.
Coconut Rice
- 1 cup uncooked jasmine rice
- 1 cup light canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened flaked coconut
- 1 tablespoon coconut oil (measured solid)
- 2 tablespoons unsweetened flaked coconut, toasted
In a saucepan over medium-high heat, combine the rice, coconut milk, coconut water, salt, and 3 tablespoons of flaked coconut. Stir and bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes, or until the liquid is absorbed. Fluff the rice with a fork and stir in the coconut oil. Top with toasted coconut before serving.
Note: Cooking times vary by rice type. If you use brown jasmine rice, follow package directions, as it may take longer than white jasmine.
I’d happily go back for seconds.