Thai Chicken with Grilled Pineapple Slaw

I made this meal on a sunny, warm Monday and it totally hit the spot with such refreshing tastes in every bite. You grill the chicken and the slaw comes together in seconds so you don’t heat up your house and can get dinner on the table quickly. I encourage you to mix up the chicken marinade the night before to let the chicken soak in those flavors over night and during the day while you are at work.


At first, the thought of grilling pineapple was a little weird to me. I’ve seen it done and decided to go for it. Pineapple was on sale at the store, so it must have been a sign! The pineapple gets even more sweet and you get that smoked grill flavor in the slaw. Yum, please.

Thai Chicken with Grilled Pineapple Slaw, serves 4+



  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon creamy peanut butter
  • 1 pound chicken tenders or breast, patted dry


  • 1-2 cups chopped fresh pineapple
  • ½ chopped pepper (orange, yellow or red)
  • 1 bag shredded coleslaw mix (shredded cabbage and carrots)
  • Juice of 1 lime
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha
  • 1/4 cup chopped fresh cilantro
  • 1/4 red onion, diced
  • 2 green onions, chopped
  • 1 ear of corn, kernels removed (you don’t need to cook the corn)


Prepare the chicken:  In a large bowl, whisk together the brown sugar, ginger, oil, soy sauce, Sriracha and peanut butter.  Add the chicken and toss to coat.  Let marinate at room temperature for 15 minutes or cover and refrigerate overnight.

Preheat your grill.

Remove the chicken from the marinade, discarding excess marinade, and place on grill. Grill pineapple and pepper at the same time.

Remove pineapple and pepper when charred. Let them cool and cut into bite size pieces. Keep cooking chicken until done.

Place coleslaw mix in a large bowl and add all other ingredients tossing to coat. Add in grilled pineapple and pepper. Divide into 4 portions and EAT!


This was so good. Totally refreshing and a great meal on a warm night. The sweet pineapple mixes great with the salty and slightly spicy sauce on the coleslaw. The slaw is nice and cold and the chicken warm and grilled. I’d put together the slaw while the chicken grills. Let it combine and soak in the fridge while the chicken cooks. Toss again before serving.

If you don’t like onions or pepper or corn, just leave them out. I basically was adding whatever I had on hand for veggies. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Dinner, Dinner idea, Grilling, Main Dish. Bookmark the permalink.

One Response to Thai Chicken with Grilled Pineapple Slaw

  1. I am SO glad you posted this! When I saw it on Snapchat, it looked so good!!!

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