Grilled Pineapple-Cilantro Chicken with Coconut Glaze

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Juicy chicken thighs marinated in lime and coconut, finished with a sweet-tart pineapple glaze and fresh cilantro. This American-inspired grilling recipe, ready in about 61 minutes, pairs chicken thighs, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 bone-in, skin-on chicken thighs
• 3 tbsp coconut milk
• 2 tbsp lime juice
• 3 tbsp finely chopped fresh cilantro
• 1 cup diced pineapple
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit 10 minutes.
2. Step 2: Whisk coconut milk, lime juice, 2 tbsp cilantro, and brown sugar in a bowl until smooth. Pour half over chicken, marinating for 30 minutes while preheating grill to medium-high.
3. Step 3: Thread chicken onto skewers and grill for 8 minutes per side, brushing with remaining marinade every 2 minutes until internal temperature reaches 165°F and edges are golden.
4. Step 4: Simmer pineapple and 2 tbsp water in a small saucepan over medium heat for 5 minutes until slightly caramelized. Remove from heat and stir in remaining 1 tbsp cilantro. Spoon over chicken before serving.