Island Spice Glazed Chicken with Pineapple Salsa

By AislePrompt Editorial · ·

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 grilled chicken marinated in pineapple-ginger sauce, served with a vibrant mango-pineapple salsa that captures the essence of Tiki bars. This grilling recipe, ready in about 49 minutes, pairs boneless chicken thighs, pineapple juice, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 35 min Cook: 14 min Serves 4 Grilling cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup pineapple juice, 2 tablespoons coconut aminos, 1 tablespoon minced ginger, and 1/2 teaspoon salt. Add 4 boneless chicken thighs (1 pound) and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high (375°F). Brush chicken with 1 tablespoon olive oil and grill for 6-7 minutes per side, until internal temperature reaches 165°F and edges are slightly charred.
  3. Step 3: In a separate bowl, combine 1/2 cup diced pineapple, 1/4 cup diced mango, 1/4 cup chopped red onion, 1 tablespoon lime juice, and 1 tablespoon chopped cilantro. Season with a pinch of salt and toss gently until all ingredients are evenly distributed.

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