Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Keto, Low Calorie
These velvety, juicy chicken thighs are flavored with sweet citrusy pineapple, savory coconut aminos and smoky char bits from grilling. Grilled Tropical Chicken Thighs are perfect for a summer cookout or pot luck!
Why I Love This Recipe
Grilled Tropical Chicken Thighs are a cinch to make! The simple marinade has only 3 components, equal parts: coconut aminos, coconut milk, and pineapple juice. Coconut milk adds a delicious, silky texture to these tender, flavor packed chicken thighs. I prefer using chicken thighs instead breasts for this recipe as they are slightly fattier resulting in a richer flavor.
You can serve Grilled Tropical Chicken Thighs with your favorite rice, including cauliflower rice, and sautéed or roasted vegetables (Lemon Garlic Green Beans are our family's favorite). Or for an special treat and to keep this meal paleo and Whole30 compliant, serve with my 16 minutes Creamy Pineapple "Rice".
Cooking Tips
Heat grill to 450 degrees Fahrenheit and cook chicken with lid closed opening only to flip the meat.
Allow chicken thighs to rest undisturbed on a plate covered loosely with tin foil for 10 minutes. This will allow the juices to distribute throughout the meat yielding a tender, juicier bite!
This is one of my favorite brands of coconut milk. It isn’t overly watery and has a good amount of thick coconut cream inside. Because the cream tends to separate, make sure to thoroughly shake the can before opening or whisk it together after opening.
Grilled pork chops would also be great in this marinade. But, for an even lower calorie option try chicken breasts.
Additionally, you can marinade the meat anywhere from 30 minutes up to overnight.
Baking directions
Would you prefer your Grilled Tropical Chicken Thighs to be baked? No problem! Place chicken smooth side up on a glass baking dish or baking sheet and bake at 425 degrees Fahrenheit for 20-25 minutes until internal temperature reads 165 degrees Fahrenheit.
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📖 Recipe
Grilled Tropical Chicken Thighs {Paleo, Whole30, Keto}
Equipment
- 1 grill or grill pan
- 1 large storage bag
- measuring cups
- 1 whisk or fork
Ingredients
- ¼ cup coconut milk
- ¼ cup coconut aminos
- ¼ cup 100% pineapple juice
- 1½ lbs boneless skinless chicken thighs
Instructions
- In a 1 cup measuring cup, use a fork or whisk to mix coconut aminos, coconut milk, and pineapple juice until well combined.
- In large storage bag add chicken thighs and marinade and seal bag tightly. Refrigerate 30 minutes up to overnight. Remove chicken and discard marinade.
- Pre-heat grill to 450℉. Grill thighs for about 4 minutes on the first side. Flip and grill an additional 3 minutes or until internal temperature reads 165℉. Serve warm.
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