Grilled Citrus-Honey Glazed Chicken with Hawaiian Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy grilled chicken thighs glazed with a tangy citrus-honey sauce, topped with a fresh Hawaiian pineapple salsa bursting with tropical flavors. This Caribbean-inspired grilling recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, fresh pineapple, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp honey
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp honey, 2 tbsp soy sauce, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the citrus-honey glaze.
2. Step 2: Place 1.5 pounds boneless skinless chicken thighs in a shallow dish and pour half of the glaze over them. Marinate for 30 minutes at room temperature.
3. Step 3: Meanwhile, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 3 tbsp lime juice in a bowl. Stir well and refrigerate for salsa.
4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates with 1 tbsp olive oil.
5. Step 5: Grill the chicken thighs for 5-6 minutes per side, brushing with the reserved glaze every 2 minutes, until internal temperature reaches 165°F and edges are caramelized.
6. Step 6: Remove chicken and rest for 5 minutes. Serve topped with the chilled pineapple salsa drizzled with remaining 1 tbsp olive oil.