Grilled Coconut-Lime Chicken with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts marinated in coconut and lime, grilled to golden perfection, served with a vibrant fresh pineapple salsa. This american-inspired chicken ready in about 55 minutes blends coconut milk, lime juice, lime zest into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 15 min Serves 4 American cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk 1/4 cup coconut milk, 2 tablespoons lime juice, 1 teaspoon lime zest, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 4 boneless skinless chicken breasts (16 oz total) and toss to coat evenly. Cover and refrigerate for 30 minutes.
  2. Step 2: Prepare salsa: combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons fresh cilantro, and 1 tablespoon lime juice in a small bowl. Mix well and set aside.
  3. Step 3: Preheat grill to 375°F. Brush grates with 1 tablespoon olive oil. Remove chicken from marinade (discard excess), place on grill, and cook 6-7 minutes per side until internal temperature reaches 165°F, basting occasionally with reserved marinade.
  4. Step 4: Rest chicken 5 minutes, then slice. Serve with pineapple salsa.

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Frequently asked questions

How long does Grilled Coconut-Lime Chicken with Pineapple Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Coconut-Lime Chicken with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Coconut-Lime 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-Lime Chicken 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 with Pineapple Salsa?

American 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.

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