Pan-Seared Coconut Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Crispy chicken breasts coated in toasted coconut, served with a vibrant pineapple salsa bursting with fresh citrus and herbs. This Polynesian-inspired chicken recipe (gluten-free), ready in about 35 minutes, pairs boneless skinless chicken breasts, unsweetened shredded coconut, olive oil 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 rice, quinoa, or a quick salad. 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

• 4 pieces, 6 oz each boneless skinless chicken breasts
• 1/2 cup unsweetened shredded coconut
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 cup, diced 1/4-inch fresh pineapple
• 1/2 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp lime zest

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Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 minutes per side until golden and internal temperature reaches 165°F, then set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil over medium heat. Add diced pineapple and cook for 3 minutes until edges caramelize, then add diced red onion and cook for 2 minutes until softened.
4. Step 4: Remove skillet from heat, stir in chopped cilantro, lime juice, and lime zest, then season with salt to taste. Serve chicken topped with pineapple salsa.