Pineapple Chicken
Elevate your summer grilling with our Big Kahuna Pineapple Chicken recipe. Ever seen a chicken standing tall on fresh pineapple? Our recipe creates a deliciously impressive centerpiece that's sure to amaze your guests!
Big Kahuna Pineapple Chicken
4-Feb
30 minutes
2 hours
American
Dinner
Elevate your summer grilling with our Big Kahuna Pineapple Chicken recipe. Ever seen a chicken standing tall on fresh pineapple? Our recipe creates a deliciously impressive centerpiece that's sure to amaze your guests!
Ingredients
- 1 – Whole Chicken
- 1 – Pineapple
- 1 Cup – Big Kahuna Pineapple Teriyaki Rub
- 1 Cup – Big Kahuna Pineapple Teriyaki Sauce
Directions
- Preheat grill to 350 degrees, set up for offset cooking.
- Remove giblets and rinse chicken if needed.
- Season the chicken on all sides, generously with Big Kahuna Rub.
- Rest at room temperature while you prepare the pineapple.
- Cut off the top of the pineapple, about 1” down.
- Make a circular cut into the pineapple, 2” from the bottom. Stop when you reach the core, leaving it intact and not cutting all the way through.
- Cut from the top down, around the core, stopping once you reach the previous circular cut, removing the outer fruit.
- You should be left with a base and the core in the middle to hold the chicken.
- Place the chicken on the core of the pineapple, legs down. Balance using skewers or picks if needed.
- Place the pineapple chicken on the grill over indirect heat and cook until the internal temp reaches 165 degrees.
- Drizzle the chicken and baste with Big Kahuna Pineapple Teriyaki sauce.
- Cook for an additional 10 minutes.
- Remove from the grill and rest for 15 minutes before carving.
- Enjoy!
