Honey Mustard Barbecue Chicken with Grilled Pineapple
 
Prep time
Cook time
Total time
 
Get to know your grill and earn the respect of all your barbecuing friends with this recipe for Honey Mustard Barbecue Chicken with Grilled Pineapple. It's sweet, tangy, and full of smokey flavor!
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 4 medium sized boneless, skinless chicken breasts
  • 8 freshly cut pineapple rings, about ¼" thick
  • 2 zucchini, halved and cut into strips
  • 1 tablespoon olive oil
  • 2 tablespoons Italian dressing
  • salt and pepper for seasoning
  • For the sauce:
  • ½ cup yellow mustard
  • ½ cup honey
  • 3 tablespoons Worcestershire sauce
  • ¾ teaspoon liquid smoke
  • 2 teaspoons lemon juice
  • 3 cloves garlic, finely minced (or ½ teaspoon garlic powder)
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼-1/2 teaspoon chili powder (depending on preferred spice level)
  • ¼ teaspoon cumin
  • ¼ teaspoon dried dill
  • ¼ cup mayonnaise
Directions
  1. Trim fat off of chicken and set into a large Ziploc bag. Set aside while you make marinade.
  2. In a small mixing bowl, combine all ingredients for sauce except for mayonnaise. Mix until honey is dissolved. Pour ⅓ cup of the sauce over the chicken in the Ziploc bag. Close bag and massage the sauce over the chicken. Place bag of chicken on a plate or in a bowl and set in fridge.
  3. Cut pineapple rings and place in a ziploc bag. Pour ¼ cup marinade over the pineapple. Close bag and move pineapple around so sauce covers all pieces. Set in fridge and marinate pineapple and chicken for 6-8 hours in the fridge.
  4. Mix remaining sauce with mayonnaise. Whisk until smooth. Cover and set in fridge until ready to grill.
  5. Right before grilling, prepare the zucchini by cutting ends off and then cutting in half lengthwise. Cut each half into three long strips and then cut those strips in half to make them shorter. Place in a plastic bag and add olive oil, Italian dressing, ½ teaspoon salt, and ¼ teaspoon pepper. Massage with fingers to coat zucchini evenly.
  6. Heat grill to medium high. Remove chicken from bag and season generously with a few shakes of salt and pepper on each side. Grill chicken for about 5-7 minutes on each side until cooked through. Brush tops of chicken with extra sauce (with the mayo mixed in) when they are finished cooking. Allow sauce to warm on top of the chicken for 1 minute. Remove from grill and place on a serving platter.
  7. About 6 minutes before chicken is done, place pineapple and zucchini on the grill. Lightly season the pineapple and zucchini with a pinch of salt. Grill pineapple and zucchini for about 3-4 minutes on each side until grill marks show and the zucchini are crisp tender and the pineapple is beginning to caramelize. Remove from grill and place on plate with chicken.
  8. Serve meal warm with extra sauce for dipping. Store leftovers in an airtight container in fridge for up to 5 days.
Recipe by Breezy Bakes at https://www.breezybakes.com/honey-mustard-barbecue-chicken/