Island-Style Coconut Chicken with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs simmered in creamy coconut milk and served with a vibrant pineapple salsa, evoking the tropical essence of Tiki culture with authentic Polynesian flavors. This tropical fusion-inspired chicken ready in about 55 minutes blends bone-in chicken thighs, full-fat coconut milk, diced fresh pineapple into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 580 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 chicken thighs
• 1 cup full-fat coconut milk
• 1 cup, diced fresh pineapple
• 1/4 cup, finely diced red bell pepper
• 2 tbsp, minced red onion
• 2 tbsp, chopped fresh cilantro
• 1, zested and juiced lime
• 2 cloves, minced garlic
• 1 tsp, grated fresh ginger
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down and sear for 5 minutes until golden brown, flipping once.
2. Step 2: Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant. Pour in 1 cup coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, and lime zest, then bring to a gentle simmer.
3. Step 3: Cover the skillet, reduce heat to low, and cook for 25 minutes until chicken reaches 165°F internally. While chicken cooks, combine diced pineapple, red bell pepper, red onion, and 2 tbsp chopped cilantro in a bowl, then stir in 1 tbsp lime juice and a pinch of salt.
4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Strain the sauce, discarding solids, and return to the skillet to simmer uncovered for 8 minutes until thickened enough to coat the back of a spoon. Slice chicken and serve over rice with pineapple salsa spooned on top.