Grilled Pineapple-Glazed Chicken with Coconut Rice

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

Tender chicken thighs glazed with a sweet-tart pineapple reduction, served over fragrant coconut rice for an island-inspired meal. This polynesian-inspired chicken 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.

Prep: 20 min Cook: 30 min Serves 4 Polynesian cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Pineapple-Glazed Chicken with Coconut Rice take to make?

Total time is about 50 minutes (20 min prep + 30 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 Pineapple-Glazed Chicken with Coconut Rice?

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 pineapple juice from drying out.

Can I substitute ingredients in Grilled Pineapple-Glazed Chicken with Coconut Rice?

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 Pineapple-Glazed Chicken with Coconut Rice 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 Pineapple-Glazed Chicken with Coconut Rice?

Polynesian 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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