Don't let the name fool you. This chicken is sweet from the honey, but it's also very spicy from a jalapeño chili and plenty of black pepper. Frosty lager beer and orzo salad are cooling accompaniments. The chicken needs to marinate for at least four hours, so begin preparing it ahead of time.
Purée pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple purée into 13x9x2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to purée. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.
From: Bon Appétit, July 1996
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