Island Fire Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in tropical spices, grilled to perfection and served atop a vibrant pineapple-cucumber salsa bursting with fresh herbs. This Polynesian-inspired chicken recipe, ready in about 40 minutes, pairs boneless chicken thighs, fresh pineapple, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 15 min Serves 4 Polynesian cuisine 420 cal/serving

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Ingredients

12 oz boneless chicken thighs
1 cup, diced fresh pineapple
1/2 cup, diced cucumber
1/4 cup, finely chopped red bell pepper
2 tbsp, chopped fresh cilantro
2 tbsp lime juice
1 tbsp avocado oil
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a bowl, whisk together 1 tbsp avocado oil, 1 tsp turmeric, 1 tsp cumin, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Add 12 oz chicken thighs, coating evenly, and marinate for 20 minutes at room temperature.
Step 2: While marinating, combine 1 cup diced pineapple, 1/2 cup diced cucumber, 1/4 cup chopped red bell pepper, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a separate bowl; toss gently and refrigerate until ready to serve.
Step 3: Heat a grill or skillet over medium-high heat. Add marinated chicken thighs and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, basting occasionally with reserved marinade.
Step 4: Let chicken rest for 5 minutes before slicing. Serve with pineapple salsa spooned over the top, ensuring each piece is coated with the bright, fresh flavors.