Aloha Grilled Chicken with Pineapple-Coconut Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 3.7 (15 ratings) Prep: 120 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Aloha Grilled Chicken with Pineapple-Coconut Glaze take to make?

Total time is about 135 minutes (120 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aloha Grilled Chicken with Pineapple-Coconut Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Aloha Grilled Chicken with Pineapple-Coconut Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aloha Grilled Chicken with Pineapple-Coconut Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aloha Grilled Chicken with Pineapple-Coconut Glaze?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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