Honey-garlic chicken with pineapple

Instructions

• Lightly oil grill and heat barbecue to medium. Remove skin from chicken, if necessary. Trim off any excess fat and discard. Pour honey-garlic sauce into a large measuring cup. Stir in sesame oil. Pour 1 cup (250 mL) of mixture into a large bowl. Add chicken and turn to coat. Save remaining sauce for dipping. Slice pineapple into 4 rings. Core and seed pepper. Slice each half into quarters. Chop coriander.

• Place chicken, pineapple and pepper on grill. Save any sauce from chicken left in bowl. Grill with lid closed, turning and brushing chicken often with sauce left in bowl, 8 minutes. Then discard basting sauce. Continue grilling, without basting, until chicken is springy when pressed, 8 to 12 minutes per side. Grill pineapple and pepper, turning often until lightly charred, 6 to 8 minutes. When done, remove to a large platter. Sprinkle with coriander. Great with basmati rice and steamed bok choy. Drizzle with saved sauce or serve alongside for dipping.