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20 minutes
Dairy Free
Gluten Free

Chipotle-Honey Chicken

with Pineapple, Cucumber & Tomato Salsa

Cooking time

20 minutes


2 / 4


620 /serving

The mix of flavours in this bright recipe is at once spicy and fresh! We baste chicken thighs in a delicious mixture of chipotle peppers in adobo, BBQ sauce, honey, garlic and lime for tonight’s meal. The result is spicy, sweet, savoury, tart and… simply stunning! The hot chicken is complimented by a cooling pineapple, cucumber, tomato and cilantro salsa served over a bed of fluffy white rice.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Lime
  • 1 Cucumber
  • 115g Diced pineapple
  • 1 Tomato
  • 14g Honey
  • 110g White rice
  • 60ml BBQ sauce
  • 1 Chipotle pepper in adobo

  • Contains: Mustard

    You will need:

    Medium pot
    Large grill pan
    Olive oil
    Salt & pepper
    Total Fat
    15 g
    Saturated Fat
    3 g
    780 mg
    Total Carbs
    81 g
    27 g
    40 g
    5 g
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    Cook the rice
    In a medium pot, combine the rice, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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    Mise en place
    While the rice cooks, roughly chop the cilantro leaves and stems. Zest and juice the lime. Medium dice the tomato. Medium dice the cucumber. Roughly chop the pineapple. Mince the garlic. Remove the seeds and finely chop the chipotle in adobo, keeping all the sauce. In a bowl, combine the chipotle and adobo sauce, BBQ sauce, honey, garlic and ½ the lime juice.
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    Prepare the chicken
    Pat the chicken dry with paper towel; season with S&P. Place the chicken in a bowl and cover with ½ the adobo-BBQ sauce.
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    Cook the chicken
    Heat a drizzle of oil in a large grill pan on medium-high. Remove the chicken from the marinade. Grill the chicken*, 5 to 7 minutes per side, brushing with the other half of the adobo-BBQ sauce, until cooked through.
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    Make the salsa
    While the chicken cooks, in a bowl, combine the pineapple, tomatoes, cucumber, ½ the cilantro and remaining lime juice; drizzle with olive oil and season with S&P to taste.
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    Plate your dish
    Divide the finished rice between your plates. Sprinkle with the remaining cilantro and top with the grilled chicken. Top the chicken with a spoonful of the pineapple-cucumber salsa. Garnish with the lime zest. Serve the remaining salsa on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.