Aloha Grilled Chicken with Pineapple-Coconut Glaze

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs marinated in coconut milk and lime, grilled to perfection and finished with a sweet-savory pineapple-coconut glaze that embodies Tiki's vibrant hospitality. This American-inspired grilling recipe, ready in about 135 minutes, pairs bone-in chicken thighs, full-fat coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1 lb bone-in chicken thighs
1/2 cup full-fat coconut milk
3 tbsp fresh lime juice
2 cloves, minced garlic
1 tbsp, grated fresh ginger
1/4 cup brown sugar
1/2 cup, crushed pineapple
1 tsp paprika
1 tbsp coconut oil

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Instructions

Step 1: In a large bowl, whisk together 1/2 cup full-fat coconut milk, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/4 cup brown sugar until sugar dissolves; pour over 1 lb bone-in chicken thighs and marinate for at least 2 hours or overnight in the refrigerator.
Step 2: Preheat grill to medium-high (375°F/190°C). Remove chicken from marinade, discarding excess; pat dry with paper towels. Brush chicken with 1 tbsp coconut oil and sprinkle with 1 tsp paprika.
Step 3: Grill chicken skin-side down for 6-7 minutes until golden brown, then flip and grill for another 6-7 minutes until internal temperature reaches 165°F (74°C); remove from grill.
Step 4: While chicken grills, combine 1/2 cup crushed pineapple and 2 tbsp reserved marinade in a small saucepan. Simmer over medium-low heat for 8-10 minutes until thickened to a glaze consistency, stirring occasionally to prevent sticking.
Step 5: Brush the pineapple-coconut glaze generously over grilled chicken thighs and let rest for 5 minutes before serving to allow juices to redistribute.