RUBS & SEASONINGS
Smoked Pineapple Stand Chicken
by Armadillo Pepper BBQ
"Absolutely juicy, flavorful chicken." No other way to put it. Armadillo Pepper BBQ is right. This is the perfect meal to treat your guests to if you want to marvel their eyes and tastebuds.
Learn how to delight your guests with this sweet beauty.
Today, I'm going to take a pineapple. We're going to cut the top off of it, cut the sides off of it, leave the core in, and smoke a chicken on it.
Just going to cut this pineapple around the edge here. You don't want to go all the way into the center. I'm just going to estimate about where the core is. Then, we're going to come down with four cuts to get these sides off, and leave the core of this pineapple exposed.
Here I've got a 5.7 pound chicken. That's right! Gonna cook it just like you would a beer can chicken.
For my binder, I'm using olive oil.
Duck fat is my favorite. I don't have any today.
Now, I'm gonna come back in with the top of that pineapple we had. That'll help hold that. Give a little pineapple juice draining down over it.
For my rub today, I'm using Rub Some Chicken. Use whatever you want. Use your favorite rub...
[Check out our flavorful HERBACIOUS HEN rub]
Just going to season this beautiful chicken up all sides. Then, we'll move over to the grill.
I’ve got some oak wood here. Just going to scatter that around. I don't want to cook this direct over the fire… Just like you're baking it in an oven. If you're using a pellet grill, cook it indirect.
Let's get our grill grate in and get our bird on that pineapple…
Glaze Ingredients:
Soy Sauce 1/4 cup
Pineapple Juice 1/3 cup
Brown Sugar 1/3 cup
Ginger Paste 1 tbsp
Red Garlic Chili Paste 1 tbsp
Bourbon 1/4-1/3 cup (Optional)
Now, if you don’t want chilies, then just put in a tablespoon of garlic paste.
I'm just going to bring this up to a simmer. Let it thicken a bit. Let all these flavors marry together.
It's been 46 minutes. Our chicken's up to 116. Now, I'm going to take that glaze that we made. Just drip the goodness all down over it. And if you're interested, 45 minutes has been cooking 114 degrees. The grill temp is running right around 370.
[For your own smoking jobs, make sure to grab our WIRELESS DIGITAL MEAT THERMOMETER]
Let's get a little bit right down in that. Oh, I can tell you smelling great! Let's get our lid down. I don't think it'll be, maybe, who knows… 20-30 more minutes.
It's been 1 hour 20 minutes. Chicken is up to 161. See, it's a little dark from that teriyaki sauce. No issue there.
Let's get it off here. Let it cool down, and do a taste test...
This chicken's been resting here maybe five or six minutes. Ideally, you want to let it rest 15 minutes or more, but it's getting dark. And I think everybody wants to see what the chicken looks like…
I'm going to turn this around and show it to you. I hope that shows up…
[Featured here are our GRILLAHOLICS GRILL GLOVES]
You can just see the moisture in that chicken where it was touching that pineapple. Just give her a little cut right here. We'll layer open, like so, with that chicken. Can you see the juice? Look...
That chicken is so juicy. Just cut a little piece off there. I didn't inject it. I didn't even brine...
Look at that. Oh, here's your skin. There's a chicken.
Definitely get that sweetness from the brown sugar, the pineapple, all that goodness, and it makes for a fun presentation, especially if you're having some folks over.
I don't know if I got lucky. I don't know if it's the pineapple. Absolutely juicy, flavorful chicken. I hope you give this recipe a try.
