Honey-garlic chicken with pineapple

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10 min


4 servings

* PLUS Grilling Time: 16 minutes


  • 8 skinless, bone-in chicken thighs
  • 1 1/2 cups honey-garlic sauce
  • 2 tbsp dark sesame oil
  • 1/2 fresh pineapple
  • 1 large red bell pepper
  • 1/2 cup coarsely chopped fresh cilantro


  • Lightly oil grill and heat barbecue to medium. Remove skin from chicken, if necessary. Trim off any excess fat and discard. Pour honey-garlic sauce into a large measuring cup. Stir in sesame oil. Pour 1 cup (250 mL) of mixture into a large bowl. Add chicken and turn to coat. Save remaining sauce for dipping. Slice pineapple into 4 rings. Core and seed pepper. Slice each half into quarters. Chop coriander.
  • Place chicken, pineapple and pepper on grill. Save any sauce from chicken left in bowl. Grill with lid closed, turning and brushing chicken often with sauce left in bowl, 8 minutes. Then discard basting sauce. Continue grilling, without basting, until chicken is springy when pressed, 8 to 12 minutes per side. Grill pineapple and pepper, turning often until lightly charred, 6 to 8 minutes. When done, remove to a large platter. Sprinkle with coriander. Great with basmati rice and steamed bok choy. Drizzle with saved sauce or serve alongside for dipping.

Nutrition (per serving)

  • Calories
  • 323,
  • Protein
  • 8.2 g,
  • Carbohydrates
  • 53.3 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 992 mg.

A stir-fry sauce also makes a great baste for barbecued chicken. Save yourself prep time and buy a fresh pineapple that’s already peeled and cored. It costs a bit more, but the time saved makes it money well spent. This dish is a guaranteed family pleaser.

Time Saver

Honey-garlic sauce is a terrific addition to stir-fries and makes a great baste for roasts and barbecues.