Fruited Barbecue Chicken
Sweet, smoky, and irresistibly juicy, Fruited Barbecue Chicken is a vibrant twist on classic barbecue that combines tender, spice-rubbed chicken thighs with the natural sweetness of grilled pineapple and peaches. This easy yet impressive recipe highlights a homemade glaze of barbecue sauce and honey, which caramelizes beautifully as it cooks, leaving the chicken sticky, glossy, and packed with flavor. Red onion wedges add a subtle savory note, complementing the roasted fruit perfectly. Whether grilled to perfection or roasted in the oven, this dish is a crowd-pleaser that comes together in under an hour. Serve it with rice or a crisp salad for a complete summer-inspired meal, and don't forget a sprinkle of fresh parsley for an elegant finish. Perfect for backyard BBQs or casual family dinners, this fruity twist on barbecue chicken will make your taste buds sing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 cup barbecue sauce
- 2 tablespoons honey
- 1 cup pineapple chunks (fresh or canned)
- 1 cup peach slices (fresh or canned)
- 1 small red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your grill or oven (if using grill: medium-high heat; if oven: 400°F/200°C).
In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub this mixture evenly over the chicken thighs.
If grilling, lightly oil the grill grates with 1 tablespoon of olive oil. If using an oven, line a baking sheet with foil and brush with 1 tablespoon of olive oil.
In a medium saucepan over medium heat, whisk together barbecue sauce and honey. Cook for 2-3 minutes until warm, then remove from heat and set aside.
Prepare the fruits and onion: slice the red onion into wedges. If using fresh pineapple or peaches, chop into bite-sized pieces.
Place the chicken thighs onto the grill or prepared baking sheet. Cook for 20 minutes, flipping halfway through grilling/roasting.
After 20 minutes, begin basting the chicken with the barbecue-honey glaze. Add the pineapple, peach slices, and onion wedges to the grill or sheet pan.
Continue cooking the chicken for another 15-20 minutes, flipping and basting every 5 minutes, until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Remove the chicken and fruits from the grill/oven. Let rest for 5 minutes.
Serve the chicken topped with grilled pineapple, peach slices, and onions. Garnish with fresh parsley, if desired. Pair with a side of rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 173.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
