Honeyed BBQ Pineapple Bowls: A Sweet and Smoky Summer Dinner Recipe

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There’s something about a backyard barbecue that feels like summer at its best. Maybe it’s the smell of food sizzling on the grill, the sound of laughter drifting across the yard or the simple pleasure of gathering friends and family around a picnic table. Barbecues are more than just a meal. They’re a tradition, bringing people together over smoky flavors, favorite recipes and long afternoons spent outdoors.

Honeyed BBQ pineapple bowls

The Spice & Tea Exchange

This month’s recipe comes from Todd Ernst, owner of The Spice & Tea Exchange, who knows a thing or two about building bold flavor. His Honeyed BBQ pineapple bowls bring together sweet, smoky and tropical flavors in one colorful dish that feels tailor-made for summer entertaining. Tender chicken is coated in Ernst’s signature Honey BBQ Rub, tossed with peppers and coated in a glossy pineapple-infused sauce before being served over rice. For extra backyard barbecue flair, serve it in hollowed-out pineapple halves, and prepare for guests to ask for seconds.

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Ingredients

1 to 1 1/2 pounds boneless chicken breast cubed
2 teaspoons Honey BBQ Rub Seasoning
1/3 cup low-sodium soy sauce
1/4 cup chicken broth
3 tablespoons Pineapple Sugar
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
2 garlic cloves minced
2 teaspoons fresh ginger grated
2 teaspoons cornstarch
1 teaspoon Sriracha
2 tablespoons neutral oil vegetable, canola or grapeseed, divided
1 red bell pepper sliced
1 green bell pepper sliced
2 teaspoons cilantro
2 cups cooked jasmine rice
2 teaspoons toasted white sesame seeds
Green onion sliced for garnish
2 pineapples halved and hollowed

Instructions

Place cubed chicken in a bowl, add Honey BBQ Rub Seasoning, and toss to coat evenly.
In a separate bowl, whisk together soy sauce, chicken broth, Pineapple Sugar, rice wine vinegar, sesame oil, garlic, ginger, cornstarch and Sriracha. Set aside.
Heat a large skillet or wok over medium heat and add 1 tablespoon oil. Add chicken and sear for 5 to 8 minutes, turning occasionally until cooked through and lightly golden. Transfer to a plate.
Return skillet to medium heat, and add remaining oil. Add bell peppers and cook for about 3 minutes, until slightly tender.
Return chicken to the skillet, and pour in the sauce mixture, whisking once more before adding since the cornstarch may settle.
Let sauce simmer for 3 to 5 minutes until thickened and glossy. Stir in cilantro.
In a small pan over low heat, toast sesame seeds until lightly golden.
Spoon over jasmine rice, and garnish with sesame seeds and sliced green onion. For a fun presentation, serve inside pineapple halves.