Grilled Coconut-Ginger Chicken with Pineapple Salsa
Juicy chicken marinated in coconut milk and ginger, served with a vibrant fresh pineapple salsa that captures Tiki's tropical essence. This polynesian-inspired grilling ready in about 47 minutes pairs chicken thighs, coconut milk, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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
- 3 tbsp coconut milk
- 1 tbsp grated fresh ginger
- 1 cup diced pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp coconut milk, 1 tbsp grated ginger, 1/2 tsp salt, and 1 tbsp olive oil. Add 12 oz chicken thighs, coating evenly, and marinate for 30 minutes at room temperature.
- Step 2: Heat a grill or skillet over medium-high heat. Grill chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, basting occasionally with remaining marinade.
- Step 3: While chicken grills, mix 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp lime juice, and 2 tbsp chopped cilantro in a bowl until combined, then let sit for 10 minutes for flavors to meld.
Frequently asked questions
How long does Grilled Coconut-Ginger Chicken with Pineapple Salsa take to make?
Total time is about 47 minutes (35 min prep + 12 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 Grilled Coconut-Ginger Chicken with Pineapple Salsa?
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 chicken thighs from drying out.
Can I substitute ingredients in Grilled Coconut-Ginger Chicken with Pineapple Salsa?
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 Grilled Coconut-Ginger Chicken with Pineapple Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Grilled Coconut-Ginger Chicken with Pineapple Salsa?
Polynesian 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.
What others are saying
- ★★★★★
This recipe is a hit! My family loved the sweet and tangy pineapple salsa with the coconut chicken.
- ★★★★★
Made this for a dinner party and everyone asked for the recipe. The pineapple salsa was the star!
- ★★★★☆
The pineapple salsa was delicious, but the coconut chicken was a bit too sweet for my palate.
