Name: Glazed Chicken Quinoa Bowl with Grilled Pineapple
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Caribbean-inspired
Ingredients: 1 1/2 lb boneless skinless chicken thighs; 2 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp ground allspice; 1/4 cup honey; 3 tbsp fresh lime juice; 2 garlic cloves, grated; 1/2 tsp red pepper flakes; 1 cup tricolor quinoa, rinsed; 1/2 fresh pineapple, peeled and cut into 1/2-inch rings; 1 bunch asparagus, woody ends snapped off; 1 large avocado, sliced; 1/3 cup shelled pistachios, roughly chopped; to taste kosher salt and black pepper

Glazed Chicken Quinoa Bowl with Grilled Pineapple

4.7 from 432 home cooks Free

Chicken thighs come off the grill lacquered in a sticky honey, lime and chili glaze, then get cut into bite-size pieces over fluffy tricolor quinoa. Charred pineapple, crisp-tender asparagus and cool avocado fill in the rest, and chopped pistachios give every bite a salty crunch. Fire up the grill once and eat well for days.

Prep

45 min

Cook

30 min

Total

1 hr 15 min

Serves

Level

Medium

Cuisine

Caribbean-inspired

Method

Step 1: Toss the chicken with 1 tablespoon oil, the smoked paprika, allspice, 1 teaspoon salt and some pepper. Let it sit for 30 minutes at room temperature while you do the rest.
Step 2: Simmer the quinoa in 1 3/4 cups salted water, covered, for 15 minutes. Rest it off the heat for 5 minutes, then fluff with a fork.
Step 3: Stir the honey, lime juice, garlic and red pepper flakes in a small saucepan over medium heat for 3 to 4 minutes, until it bubbles and thickens slightly. Set aside half for serving.
Step 4: Heat a grill to medium-high, about 425F, and oil the grates. Grill the chicken for 5 to 6 minutes per side, brushing with the glaze during the last 3 minutes, until the glaze is sticky and the thickest part reads 175F.
Step 5: Meanwhile, brush the pineapple rings and asparagus with the remaining oil. Grill the pineapple for 2 to 3 minutes per side until marked with dark char lines, and the asparagus for 4 to 5 minutes, turning, until bright green and just tender.
Step 6: Rest the chicken for 5 minutes, then cut it into chunks. Cut the pineapple into wedges and the asparagus into shorter lengths.
Step 7: Spoon quinoa into bowls and arrange the chicken, pineapple, asparagus and avocado on top. Drizzle the reserved glaze over the chicken and shower everything with pistachios.

Kitchen note

Honey burns quickly over direct flame, so brushing the glaze on only in the final minutes gives a glossy, caramelized coat instead of a bitter black one.