Honey Garlic Chicken with Pineapple

Name: Honey Garlic Chicken with Pineapple
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup apple cider vinegar; 1/2 cup honey; 1 cup ketchup; 4 tablespoons unsalted butter, melted; 2 teaspoons garlic salt; 2 garlic cloves; 8 boneless skinless chicken thighs; 1 tablespoon vegetable oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 2 cups cubes fresh pineapple; 1 1/2 cups red bell pepper strips; 1 tablespoon parsley; Cooked rice

8 steps

Prep:15minCook:35min

Updated at: Sun, 20 Aug 2023 17:31:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories659.5 kcal (33%)

Total Fat23.8 g (34%)

Carbs70.2 g (27%)

Sugars59.8 g (66%)

Protein44.7 g (89%)

Sodium2039.2 mg (102%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupapple cider vinegar

½ cuphoney

1 cupketchup

4 tablespoonsunsalted butter

melted

2 teaspoonsgarlic salt

2garlic cloves

8boneless skinless chicken thighs

1 tablespoonvegetable oil

½ teaspoonkosher salt

½ teaspoonfreshly ground pepper

2 cupsfresh pineapple

cubes

1 ½ cupsred bell pepper strips

1 tablespoonparsley

rice

cooked

Instructions

Step 1

Position an oven rack 6 inches from the broiler element and preheat the oven to 400F.

Step 2

In medium bowl, whisk together the vinegar, honey, ketchup, melted butter, garlic salt, and garlic until we’ll combined.

Step 3

Place the chicken thighs on one side of a sheet pan and pat then dry. Drizzle with the oil and sprinkle with the sale and pepper. Bake for 15 min.

Step 4

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.

Step 5

Turn the oven to broil (do not remove the pan) and broil until the chicken is charred in several places, 8 to 10 minutes.

Step 6

Transfer the chicken, pineapple, and peppers to a large bowl and toss with 1/2 cup of the remaining sauce.

Step 7

Top with fresh parsley. Serve over rice with the remaining sauce on the side.

Step 8

Store in an airtight container in the refrigerator for 3-5 days.

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