Coconut-Glazed Pineapple Chicken Skewers

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Juicy chicken thighs marinated in tropical pineapple juice and coconut milk, grilled to caramelized perfection with a hint of ginger for authentic tiki flair. This Tropical-inspired grilling recipe, ready in about 45 minutes, pairs boneless chicken thighs, coconut milk, pineapple juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 35 min Cook: 10 min Serves 4 Tropical cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz boneless chicken thighs
3 tbsp coconut milk
2 tbsp pineapple juice
1 tsp grated fresh ginger
1 tbsp sesame oil
6 pineapple slices
1/2 cup red onion wedges

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, whisk together 3 tbsp coconut milk, 2 tbsp pineapple juice, 1 tsp grated ginger, and 1 tbsp sesame oil. Add 12 oz boneless chicken thighs and marinate for at least 30 minutes, turning occasionally.
Step 2: Thread 12 oz marinated chicken thighs, 6 pineapple slices, and 1/2 cup red onion wedges alternately onto 6 skewers. Discard remaining marinade.
Step 3: Heat a grill or grill pan over medium-high heat. Place skewers on the grill and cook for 8-10 minutes, turning every 2 minutes, until chicken reaches 165°F and pineapple edges are charred.