Hawaiian Sunset Glazed Chicken with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs glazed in a sweet-tangy pineapple-honey sauce, served with a vibrant fresh pineapple salsa for a taste of tropical paradise. This American-inspired grilling recipe, ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, fresh pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 12 oz bone-in chicken thighs
• 1 tbsp olive oil
• 1 cup, diced small fresh pineapple
• 1/4 cup, finely diced red bell pepper
• 2 tbsp, minced red onion
• 1 tbsp lime juice
• 2 tbsp honey
• 1 tsp soy sauce
• 2 tbsp, chopped fresh cilantro
• 1 clove, minced garlic
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down and cook for 6-7 minutes until golden brown and crispy.
2. Step 2: Flip chicken and add 1 minced garlic clove, 1/4 tsp ground ginger, and 1 tsp soy sauce to the skillet; cook for 1 minute until fragrant.
3. Step 3: Whisk together 2 tbsp honey, 1 tbsp lime juice, and 1/4 cup diced pineapple in a small bowl, then pour over chicken. Simmer uncovered for 12-15 minutes, turning occasionally, until chicken reaches 165°F and sauce thickens slightly.
4. Step 4: While chicken cooks, combine 1 cup diced pineapple, 1/4 cup diced red bell pepper, 2 tbsp minced red onion, and 2 tbsp chopped cilantro in a bowl; toss gently to mix. Serve chicken topped with pineapple salsa and drizzle with pan sauce.