Honey Chipotle BBQ Chicken Thighs with Grilled Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy chicken thighs marinated in a smoky honey chipotle BBQ sauce, paired with a bright grilled pineapple salsa for a sweet and spicy flavor contrast. This sandwich and wrap recipe, ready in about 55 minutes, pairs bone-in chicken thighs, chipotle peppers in adobo sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 6, skin on bone-in chicken thighs
• 2 tbsp, minced chipotle peppers in adobo sauce
• 3 tbsp honey
• 1/4 cup BBQ sauce
• 2 tbsp, divided olive oil
• 1 cup, fresh pineapple chunks
• 1/2, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 tbsp minced chipotle peppers in adobo sauce, 3 tbsp honey, 1/4 cup BBQ sauce, and 1 tbsp olive oil. Add 6 bone-in chicken thighs and coat thoroughly. Marinate for at least 30 minutes or up to 4 hours in the fridge.
2. Step 2: Preheat grill to medium-high heat. Toss 1 cup fresh pineapple chunks with 1 tbsp olive oil and grill for 3-4 minutes per side until lightly charred.
3. Step 3: Chop the grilled pineapple into smaller pieces and mix with 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper to make the salsa.
4. Step 4: Grill marinated chicken thighs skin side down for 6-7 minutes until crispy and charred, then flip and grill for another 6-7 minutes until internal temperature reaches 165°F.
5. Step 5: Serve the chicken thighs topped with the grilled pineapple salsa for a sweet and smoky finish.