Ok, this Honey Garlic Chicken is sticky and sweet, and caramelized with a slight kick of sweet heat from the Pineapple Salsa is just perfect together. It’s perfect for any crowd or just a weeknight yummy 🤤! Start to finish in 30 minutes or less and you have a dinner that even the kids can’t resist!
You can make this recipe with several subs (see subs below 👇) or make it in different variations like Honey Garlic Kabobs, or bite-size Honey Nuggets. Also, it’s great if you can marinate it, but really, you can just throw it together at the last minute too. That’s kinda how I live- minute to minute 😝. Ah, the joys of adulting….anyway… here is how you make it!
directions for Honey Garlic Chicken
Honestly, this takes no time and the taste is just perfect! Make it for lunch or dinner or for company, easy and delicious. Marination is completely optional. If you can marinate the Honey Garlic Chicken, it’s always helpful and worth it, but if your’e low on time (like I always am) don’t worry about it—just make sure it’s dunked real good frontwards and backwards.
Step 1: Get your supplies and ingredients out
Start with getting all your ingredients out on the table and a non-stick pan. Slice your chicken into breasts or strips, if needed. (Diced if you’re doing kabobs). You DON’T want thick breasts. THICK breasts (I’m chuckling) cooking in a marinade with sugar is a recipe that can go bad quick. Pretty much the honey will burn if cooked too long or at too high of a temperature.
Step 2:
In a mixing bowl put oil, soy sauce, worchestshire, garlic powder, onion powder, honey, salt and pepper. Whisk with a fork until blended well.
Step 3:
Dip raw chicken in bowl of marinade. If you can let it marinade for hours, great! If it’s the last minute—that’s ok. I live that way. Make sure your chicken is coated completely. Leave in the bowl until the pan is hot.
Step 4:
Get your non-stick pan, put on medium-high heat. Pour some of the marinade onto the pan to coat the bottom of the pan, it will sizzle when hot. The trick is!!!!—keep the heat on low from then on. So, cook each side on low about 3-4 minutes (depends on how thin vs. thick it is). Note: the inside will be white to slighly pink. The internal temp should reach 165 degrees. Use a digital thermometer if you’re questioning it.
Step 5:
Make the Pineapple Salsa (directions below 👇).
Plate Chicken with Pineapple Salsa and some rice (as needed) and enjoy warm! 🤤
make the Pineapple Salsa:
Get a medium mixing bowl. Cut up the pineapple, the tomato, onion, cilantro and Serrano into bite-size pieces (about 1/2 inch pieces). Throw together in a bowl and squeeze lime juice on and stir well. Done!
EAT WITHIN A COUPLE DAYS. STORE IN AN AIR-TIGHT CONTAINER.
What I would NOT recommend:
- Grilling (unless you can keep the heat down between 200-350 degrees). NOTE: if you grill this recipe, paint some avocado oil on the grates so they don’t stick.
- cooking on high heat or on a “boil setting”
- THICK meat. The longer the meat has to stay on the pan, the more risk of burning the honey.
Substitutions for Honey Garlic Chicken Ingredients
- garlic powder: garlic cloves
- chicken: pork
- pineapple: mango
- honey: sugar
Pin a pIC!
….and keep it forever! Use the bookmarks on the picture and save it to your favorite board 🙂
The Recipe Video
Forever Franny,
Tell me how it went! I love hearing from you and any results you have!
Don’t forget the other Dinners around here! Like this easy Homemade Pad Thai…yum🤤!
The Printable Recipe Card:
Honey Garlic Chicken & Pineapple Salsa
4
servings10
minutes20
minutesIngredients
4 Tbsp 4 vegetable oil
3 Tbsp 3 soy sauce
1 Tsp 1 worchestshire
1 Tsp 1 garlic powder
2 Tsp 2 onion powder
3 Tbsp 3 honey
1/2 Tsp 1/2 salt, and half tsp pepper
4 Large 4 chicken breasts
- Pineapple Salsa
1 1 pineapple, 🍍 stripped and diced into bite size pieces
1 1 Serrano, diced and without seeds
1/2 1/2 red onion, diced
1/4 Cup 1/4 lime juice
1/2 Bunch 1/2 cilantro, chopped
Directions for chicken
- Start with getting all your ingredients out on the table and a non-stick pan. Slice your chicken into breasts or cutlets, of choice.
- In a mixing bowl put oil, soy sauce, worchestshire, garlic powder, onion powder, honey, salt and pepper. Stir with a fork until blended well.
- Dip raw chicken in bowl of marinade. If you can let it marinade, great! If it’s the last minute—that’s ok. I live that way. Make sure your chicken is coated completely. Leave in the bowl until the pan is hot.
- Get your non-stick pan, put on medium-high heat. Pour some of the marinade onto the pan to coat the bottom of the pan, it will sizzle when hot. The trick is!!!!—keep the heat on low from then on. So, cook each side on low about 3-4 minutes (depends on how thin vs. thick it is). Note: the inside will be white to slighly pink. The internal temp should reach 165 degrees. See notes below for cooking with sugar.
- Plate with Pineapple Salsa and some rice (as needed) and enjoy warm!
- Pineapple Salsa
- In a large mixing bowl add all ingredients chopped into bite size pieces. Toss and serve. Add more lime juice as needed.
Recipe Video
Notes
- Use 2 Serranos for more heat. Sub 1 Serrano with 2 jalapeños (no seeds).
- You can sub a non-stick pan for a well seasoned cast iron. Initially get the pan hot and then cook on low—the rest of the time.
- Note: when cooking with sugar (honey) it’s important to keep the heat low so that the meat gets cooked and the sugar doesn’t burn.
- STORE IN AN AIR-TIGHT CONTAINER. Eat fresh(it’s best), saves for a couple of days.