Honey Garlic Chicken with Pineapple
HI!! Its been a while, well maybe 2 weeks. Last week I was still on a break from our anniversary trip and the week prior we were in Orlando for our anniversary. I put blogging on hold so that I could prepare for our trip and now I’M BACK!! I’ll share more about our trip in an upcoming post.
Today is Monday so that meals, Meal Share Monday!! I made this recipe a few weeks ago and its from Joanna Gaines latest cookbook, Magnolia Table Volume 2. If you haven’t checked out her book, I highly recommend you do. There are so many great recipes that I plan to try.
A pineapple was needed for this recipe and I had just cut my first pineapple the week prior so I felt like I was an expert in pineapple cutting or just proud of myself for being able to do it. Thank God for YouTube!
Now lets jump into the recipe:
Honey Garlic Chicken with Pineapple
Ingredients:
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1 cup ketchup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 teaspoons garlic salt
- 2 garlic cloves, minced
- 8 boneless, skinless chicken thighs (about 4 ounces each)
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cubed (1 inch) fresh pineapple
- 1 1/2 cups red bell pepper strips (about 2 large)
- 1 tablespoon minced fresh parsley
- 1 tablespoon toasted sesame seeds
- Cooked rice, for serving
- Position an oven rack 6 inches from the broiler element and preheat the oven to 400F.
- In a medium bowl, whisk together the vinegar, honey, ketchup, melted butter, garlic salt, and garlic until well combined.
- Place the chicken thighs on one side of the sheet pan and pat them dry. Drizzle with the oil and sprinkle with the salt and pepper. Bake for 15 minutes.
- Remove from the oven and place the pineapple and bell peppers on the other end of the pan. Baste the chicken thighs with 1/2 cup of the sauce and bake for 10 minutes. (DON’T skip this step like I almost did)
- Turn the oven to broil (do not remove the pan) and broil until the chicken is charred in several places, 8 to 10 minutes.
- Transfer the chicken, pineapple, and peppers to a large bowl and toss with 1/2 cup of the remaining sauce.
- Top with fresh parsley and sesame seeds. Serve over rice with the remaining sauce on the side.
- Store in an airtight container in the refrigerator for 3 to 5 days.
Makes 4 servings
ENJOY!! Let me know what you think if you make it! ~Selena
