Pineapple-Coconut Chicken Skewers

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 marinated in pineapple juice and coconut milk, grilled to golden perfection with a tropical glaze. This Hawaiian-inspired grilling recipe (gluten-free), ready in about 30 minutes, pairs boneless chicken thighs, pineapple juice, coconut milk 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 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.

Prep: 20 min Cook: 10 min Serves 4 Hawaiian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb (cut into 1-inch cubes) boneless chicken thighs
1/4 cup pineapple juice
2 tbsp coconut milk
1 tbsp lime juice
1/2 tsp garlic powder
1/4 cup coconut flakes

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Whisk together 1/4 cup pineapple juice, 2 tbsp coconut milk, 1 tbsp lime juice, and 1/2 tsp garlic powder in a bowl, then add 1 lb cubed boneless chicken thighs, coating evenly. Marinate for 30 minutes at room temperature.
Step 2: Thread chicken onto skewers, alternating with pineapple chunks, then brush with reserved marinade and sprinkle 1/4 cup coconut flakes over the top.
Step 3: Grill over medium heat for 8-10 minutes, turning once, until chicken is cooked through (internal temperature 165°F) and edges are slightly charred with a caramelized glaze.