Polynesian Coconut-Glazed Chicken Skewers
Juicy chicken thighs marinated in pineapple-ginger sauce and grilled to caramelized perfection, served with a tropical coconut-lime drizzle. This polynesian-inspired grilling ready in about 60 minutes pairs boneless chicken thighs, pineapple juice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 12 oz boneless chicken thighs
- 2 tbsp pineapple juice
- 1 tbsp soy sauce
- 1 tsp minced fresh ginger
- 1/2 tsp garlic powder
- 1/4 cup coconut milk
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp olive oil
Instructions
- Step 1: In a bowl, whisk together 2 tbsp pineapple juice, 1 tbsp soy sauce, 1 tsp minced ginger, and 1/2 tsp garlic powder. Add 12 oz boneless chicken thighs and marinate for 30 minutes, turning once.
- Step 2: Preheat grill to medium-high (375°F). Thread marinated chicken onto skewers, brushing with 1 tbsp olive oil to prevent sticking.
- Step 3: Grill for 6-7 minutes per side until chicken reaches 165°F internally and edges are golden brown, turning once halfway.
- Step 4: While chicken grills, combine 1/4 cup coconut milk, 1 tbsp lime juice, and 1 tsp lime zest in a small saucepan. Simmer over medium-low heat for 3 minutes until slightly thickened and coats the back of a spoon.
- Step 5: Drizzle warm coconut-lime sauce over grilled chicken skewers and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Polynesian Coconut-Glazed Chicken Skewers take to make?
Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Polynesian Coconut-Glazed Chicken Skewers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Polynesian Coconut-Glazed Chicken Skewers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Polynesian Coconut-Glazed Chicken Skewers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Polynesian Coconut-Glazed Chicken Skewers?
Polynesian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
