Go Back Download PDF
Honey BBQ chicken and peppers served in hollowed pineapple halves over jasmine rice

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.
Print Recipe Pin Recipe

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.
Tried this recipe?Let us know how it was!