Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together the contents of 1 can (13.5 ounces) full-fat coconut milk, 1 cup fresh pineapple chunks, 3 cloves minced garlic, 1 inch grated fresh ginger, 1/4 cup low-sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined.

2. 2

   Place 1.5 pounds boneless, skinless chicken thighs into a large resealable bag or shallow dish, pour the prepared marinade over the chicken, ensuring all pieces are coated, then seal the bag and refrigerate for at least 2 hours or up to 8 hours for optimal flavor.

3. 3

   Preheat an outdoor grill to medium-high heat (about 400-450°F), lightly oiling the grill grates to prevent sticking.

4. 4

   Remove the marinated chicken from the refrigerator, discarding the remaining marinade, and place the chicken thighs directly onto the preheated grill grates.

5. 5

   Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.

6. 6

   Carefully remove the grilled chicken from the grill using tongs and let it rest on a clean cutting board for 5 minutes before slicing, then garnish with 2 tablespoons chopped fresh cilantro before serving.