Coconut-Glazed Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Juicy chicken thighs coated in a sweet-spicy coconut glaze, served with fresh pineapple salsa for a vibrant tropical twist. This Hawaiian-inspired chicken recipe, ready in about 32 minutes, pairs chicken thighs, coconut oil, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 352 calories and feeds 2, 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.

Ingredients

• 12 oz chicken thighs
• 1.5 tbsp coconut oil
• 1 cup pineapple
• 1/4 cup red onion
• 2 tbsp lime juice
• 2 tbsp fresh cilantro
• 1/2 small jalapeño
• 1 tbsp brown sugar
• 1 tsp soy sauce
• 1 clove garlic

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Instructions

1. Step 1: Pat 12 oz chicken thighs dry and season with 1 tsp soy sauce and 1/2 tsp garlic powder. Heat 1.5 tbsp coconut oil in a skillet over medium-high heat until shimmering, then add chicken skin-side down and cook for 5 minutes until golden brown.
2. Step 2: Flip chicken, add 1 tbsp brown sugar and 1 tsp soy sauce to the pan, then reduce heat to medium-low and cover. Cook for 12 minutes until internal temperature reaches 165°F.
3. Step 3: While chicken cooks, finely dice 1 cup pineapple and 1/4 cup red onion. Add to a bowl with 2 tbsp lime juice, 2 tbsp fresh cilantro, and 1/2 small minced jalapeño; toss gently and let sit for 5 minutes to meld flavors.