Grilled Pineapple-Glazed Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs glazed with a sweet-tart pineapple reduction, served over fragrant coconut rice for an island-inspired meal. This Polynesian-inspired chicken recipe, ready in about 50 minutes, pairs boneless, skinless chicken thighs, pineapple juice, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 12 oz boneless, skinless chicken thighs
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp ground ginger
• 1/4 cup coconut milk
• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 cup shredded coconut
• 1 tbsp coconut oil
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat the 12 oz boneless, skinless chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a small bowl, whisk together 1/2 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp lime juice, and 1/2 tsp ground ginger until the sugar dissolves.
3. Step 3: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 minutes per side until golden brown, then pour the glaze over the chicken and reduce heat to medium-low, covering the skillet. Simmer for 15 minutes, turning once, until the chicken is cooked through and the glaze has thickened.
4. Step 4: In a medium pot, combine 1 cup jasmine rice, 1 1/4 cups water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
5. Step 5: Fluff the rice with a fork, then stir in 1/4 cup shredded coconut and 1 tbsp coconut oil. Serve the chicken with the coconut rice.