Grilled Coconut-Lime Chicken Skewers with Pineapple Salsa
Tender chicken marinated in creamy coconut and zesty lime, grilled to perfection and served with a fresh, tangy pineapple salsa. This Caribbean-inspired chicken recipe, ready in about 85 minutes, pairs chicken breast, cut into 1-inch cubes, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 3 cloves garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp honey
- 8 skewers wooden skewers, soaked
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1/2 cup coconut milk, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
- Step 2: Add 1 lb chicken breast cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour to absorb flavors.
- Step 3: Meanwhile, prepare the pineapple salsa by combining 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp honey in a bowl. Mix and refrigerate.
- Step 4: Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto 8 soaked wooden skewers.
- Step 5: Grill the chicken skewers for 4-5 minutes per side, turning occasionally until the chicken is cooked through and slightly charred at edges.
- Step 6: Serve the skewers hot with a generous spoonful of pineapple salsa on top or alongside for a bright contrast.
Frequently asked questions
How long does Grilled Coconut-Lime Chicken Skewers with Pineapple Salsa take to make?
Total time is about 85 minutes (70 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 Grilled Coconut-Lime Chicken Skewers 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 coconut milk from drying out.
Can I substitute ingredients in Grilled Coconut-Lime Chicken Skewers 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-Lime Chicken Skewers with Pineapple Salsa 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 Grilled Coconut-Lime Chicken Skewers with Pineapple Salsa?
Caribbean chicken 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.
