Honey-grilled chicken with Asian pear chow-chow

Total Time
15 min
7 min
8 min
The combination of Asian pears, sweet mango, and chopped dates come together to create a memorable condiment in this quick and easy entrée. Asian pears are juicy, round, and crunchy with just a hint of sweetness. If you can’t find them, use two ripe Bosc pears instead. Traditionally, chow chow leans to the tangy side, but this one is more decidedly sweet and would be wonderful paired with pork or white fish, too, or used as a topping for cheese and crackers. You can also prepare this in a grill pan indoors. Just preheat the pan to medium-high heat; the cook times are the same.



1 medium, Asian variety, cored and diced


1 large, ripe, peeled and diced

Dried dates

2 Tbsp, chopped


2 Tbsp, thinly sliced

Lemon zest

2 tsp

Fresh lemon juice

3 Tbsp


2 Tbsp

Peppermint leaves

¼ cup(s), fresh, chopped

Five-spice powder

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast

20 oz


  1. To make the chow-chow, combine the pear, mango, dates, scallions, zest, lemon juice, 1 tablespoon of the honey, and the mint in a large bowl. Cover and refrigerate until ready to serve, up to 2 days.
  2. Combine the remaining 1 tablespoon honey with the five-spice powder, salt, and pepper in a small bowl. Rub the honey mixture on both sides of the chicken breasts.
  3. Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Place the chicken on the grill rack and cook until browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board; let stand 5 minutes before slicing on the diagonal. Serve with the chow-chow. Yields 1 chicken breast with 1 cup chow-chow per serving.