Tiki Pineapple-Glazed 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 thighs marinated in a sweet and tangy pineapple-coconut glaze, grilled to perfection and served with a tropical side. This Tropical-inspired grilling recipe, ready in about 36 minutes, pairs boneless, skinless chicken thighs, fresh pineapple, coconut milk 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 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: 20 min Cook: 16 min Serves 4 Tropical cuisine 450 cal/serving

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Ingredients

1 lb (454 g) boneless, skinless chicken thighs
1 cup, diced fresh pineapple
1/2 cup (120 ml) coconut milk
2 tbsp soy sauce
1/4 cup (50 g) brown sugar
1 tbsp, minced ginger
2 cloves, minced garlic
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, whisk together 1/2 cup coconut milk, 2 tbsp soy sauce, 1/4 cup brown sugar, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Add 1 lb boneless, skinless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for 30 minutes.
Step 3: Preheat grill to medium-high heat (375°F/190°C). Thread marinated chicken thighs onto skewers, alternating with 1 cup diced fresh pineapple.
Step 4: Grill skewers for 8-10 minutes per side, turning occasionally, until chicken reaches 165°F (74°C) and pineapple is slightly caramelized.
Step 5: Remove from grill and let rest for 5 minutes before serving.