Tiki Tropical Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy grilled chicken marinated in coconut and lime, served with a vibrant pineapple salsa bursting with fresh tropical flavors. This Tropical-inspired grilling recipe, ready in about 47 minutes, pairs boneless chicken thighs, unsweetened coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
• 1/4 cup unsweetened coconut milk
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped red onion
• 1/2 cup diced ripe pineapple
• 3 tbsp chopped fresh cilantro
• 1/4 cup diced red bell pepper
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup coconut milk, 2 tbsp lime juice, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Add 12 oz boneless chicken thighs, coating evenly, and marinate for 30 minutes at room temperature.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Remove chicken from marinade, discarding excess, and sear for 5-6 minutes per side until golden and cooked through (internal temperature 165°F).
3. Step 3: While chicken cooks, combine 1/4 cup finely chopped red onion, 1/2 cup diced pineapple, 3 tbsp chopped cilantro, and 1/4 cup diced red bell pepper in a bowl. Toss gently and let sit for 10 minutes to meld flavors.
4. Step 4: Transfer chicken to a cutting board, rest for 5 minutes, then slice. Serve with pineapple salsa on the side.