This Smoked Pineapple Stand Chicken is a fun and unique way to make the juiciest chicken ever! A whole pineapple is used as a stand to smoke the chicken on the pellet grill, and it's then served with fresh pineapple salsa! Glazed with a sweet BBQ pineapple sauce, this will be your new favorite smoked chicken recipe!
If you love this recipe, try my smoked beer can chicken and smoked pineapple spears next!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Editor's Note: This post was originally published on April 20, 2023. I recently updated it on January 19, 2025, with more information and helpful tips, but the recipe remains the same.
This smoked pineapple stand chicken is a delicious main dish perfect for any occasion. I saw it on YouTube a while ago by Grillin With Dad and thought it was a terrific idea - so I had to try it!
The chicken sits on a stand made from a whole pineapple and is smoked over indirect heat. The pineapple core sits inside the chicken and gives it an incredible flavor. The result is succulent, super juicy chicken filled with amazing smoky flavor. The sticky BBQ pineapple glaze adds even more sweetness to a delicious dish!
To top it off, this chicken is served with fresh pineapple salsa on the side, which brings the whole entrée together.
Jump to:
Why you'll love this recipe
- Unique: Using a pineapple as a stand to smoke chicken is not something you see every day. It adds a fun and unique twist.
- Flavorful: The pineapple adds a sweet flavor, and the sweet BBQ pineapple glaze is fabulous!
- Show-stopper: This recipe will impress your guests and make you the star of any backyard barbecue.
- Easy to make: Despite its impressive presentation, this recipe is relatively easy to make.
Recipe ingredients
You can find all of the ingredients for this pineapple stand chicken recipe at your local grocery store. For the chicken, you will need:
- Whole pineapple. Make sure your pineapple is ripe. Check out How To Tell If A Pineapple Is Ripe for tips.
- Whole chicken. I used a 3-pound whole bird.
- Olive oil. I used olive oil on the skin of the chicken to keep it from drying out and help give it crispy skin.
- Dry spice rub for chicken. I used my homemade Smoked Chicken Rub that contains brown sugar, paprika, garlic powder, onion powder, Roasted Garlic and Pepper seasoning, chili powder, seasoning salt, and black pepper. However, feel free to use your favorite dry rub or poultry rub.
The ingredients needed for the pineapple salsa and sweet BBQ pineapple glaze are:
- Pineapple pico de Gallo made with pineapple, jalapeno pepper, red onion, sea salt, fresh cilantro, and juice from 2 limes.
- Sweet BBQ pineapple glaze made with pineapple juice, ketchup, brown sugar, garlic powder, and ground ginger. You could also use your favorite BBQ sauce instead.
See the printable recipe card below for quantities and a full list of ingredients.
How to make smoked pineapple stand chicken
Step 1: Prepare the chicken
- First, preheat your pellet grill to 250°F.
- Next, while the pellet smoker is heating up, prepare the pineapple. First, place the pineapple on a large cutting board. Cut off the top of the pineapple with a sharp chef's knife. Set aside to use the crown for later.
- Next, mark the base of the pineapple, approximately 2 inches from the bottom. Use a knife to cut off the rind of the pineapple down to where you marked the base.
- Once all the rind is cut off, cut the pineapple down to the base (2 inches from the bottom), leaving the core intact. Set the pineapple aside to use for salsa later.
- Next, remove any giblets from the inside of the chicken. Rinse the chicken inside and out with cold water. Pat the chicken dry with paper towels.
- If using a homemade rub, combine the ingredients with a whisk in a small bowl.
- Brush olive oil over the outside of the chicken, and then sprinkle the BBQ rub evenly over it. Make sure to rub the mixture into all crevices.
- Carefully place the chicken on top of the pineapple, with the pineapple core inside the cavity of the chicken. The pineapple is now a stand that is holding the chicken upright. Use butcher twine to tie the tips of the chicken wings down.
Step 2: Smoke the chicken
- Once your smoker is preheated, place the pineapple chicken directly on the grill grate of the smoker. If you like, you can also place a drip pan or baking sheet underneath to catch the drippings.
- Place a meat thermometer into the thickest part of the breast and the thickest part of the thigh. Close the lid and let the smoker do its magic.
Step 3: Make pineapple salsa
- While the chicken is smoking, prepare the pineapple salsa. Cut the pineapple that was cut off earlier into small chunks. Place pineapple chunks, jalapeno, red onion, cilantro, sea salt, and juice from 2 limes in a bowl. Stir to combine.
Step 4: Make sweet BBQ pineapple glaze
- Once the internal temperature of the chicken reaches 140°F, after about 2.5 hours, prepare the sweet barbecue pineapple glaze.
- Combine the pineapple juice, ketchup, brown sugar, garlic powder, and ground ginger in a medium saucepan over medium heat.
- Once it comes to a boil, reduce the heat to low and let the sauce simmer for 10-15 minutes until it thickens. You want it thin enough to run easily off a basting brush. Add some pineapple juice to thin it out if it gets too thick.
- Use the sauce to baste the chicken during the last 20-30 minutes of smoking. Serve any remaining sauce on the side for dipping or drizzling over the chicken.
Step 5: Serve
- Once the chicken is done, carefully remove it from the smoker. You will likely need two people to help with this part, as the pineapple core is now cooked and quite soft.
- Place the pineapple crown on top of the chicken for a fun and unique presentation, if you prefer. Use wooden skewers to secure the pineapple.
- Carve the smoked pineapple chicken into serving pieces and serve with extra BBQ pineapple glaze and pineapple salsa on the side.
Quick video on how to make smoked pineapple stand chicken
Top tips
- Leave a full 2 inches on the bottom of the pineapple as a base so it is strong enough to support the weight of the chicken.
- Let the chicken rest for 5-10 minutes after cooking to let the juices redistribute throughout the meat.
- Cut off any brown spots from the pineapple before dicing it for the pineapple salsa.
- Use a ripe pineapple: A ripe pineapple will have a sweet aroma and yield slightly when pressed. A too-green pineapple will not have as much flavor.
- Use an instant-read thermometer to ensure that the chicken is cooked through. The chicken should reach an internal temperature of 165°F in the breast and 175°F in the thigh.
Recipe FAQs
To cut the pineapple into a holder for the chicken, first cut off the top of the pineapple. Mark the base, two inches from the bottom, and cut around the core. Then, stand the pineapple upright and slice off the rind down to the top of the base. Then, use a sharp knife to carefully cut around the core, leaving the pineapple core intact.
The pineapple salsa can be stored in an airtight container in the fridge for up to 3 days. Just be sure to give it a stir before serving.
Yes, you can definitely use a store-bought BBQ rub instead of making your own.
Tying the wings down with butcher twine is not essential, but it helps the chicken cook more evenly and prevents the wings from burning.
Yes, you can make both the pineapple salsa and the BBQ pineapple glaze ahead of time and store them in the refrigerator. Just make sure to reheat the glaze before using it to baste the chicken.
If you have leftover pineapple throne chicken, first let the chicken cool to room temperature. Then, store the leftover chicken in an airtight container or wrap it tightly with plastic wrap. Store the chicken in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat the chicken, place it in the oven at 350°F for 15-20 minutes or until heated, or microwave it for 1-2 minutes until hot.
Side dishes
Some of my favorite side dishes to serve with this pineapple throne chicken are Traeger Corn on the Cob or Smoked Corn on the Cob in Foil, along with Smoked Baked Potatoes or Twice-Baked Mashed Potatoes, Smoked Baked Beans, Coleslaw, and Authentic Hawaiian Macaroni Salad.
I also like to serve it with something light and simple, like Watermelon Basil Salad with Feta and Honey Glaze, Strawberry Spinach Salad with Lemon Poppy Seed Dressing, Carrot Salad, or Creamy Old-Fashioned Cucumber Salad with Mayo.
More smoker recipes you'll love
If you love this recipe, try these easy family recipes next:
If you like this post on this Smoked Pineapple Throne Chicken Recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!
Printable Recipe
Smoked Pineapple Stand Chicken Recipe on Pellet Grill
Equipment
- Pellet grill
- Digital meat thermometer
- Wood pellets
Ingredients
- 3-5 pound whole chicken
- 2 tablespoons olive oil
- 3 tablespoons dry chicken rub* the recipe below makes 9 tablespoons, but save the extra rub the next time you make any kind of chicken.
- 1 large pineapple use leftover pineapple in the pineapple pico de Gallo recipe below
Homemade Dry Chicken Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers Seasoning a Club House seasoning
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Pineapple pico de Gallo
- 2 cups pineapple diced
- 1 large jalapeno pepper seeded and diced
- ½ red onion diced
- ¼ cup fresh cilantro chopped
- ½ teaspoon sea salt
- 2 large limes juiced
BBQ Pineapple Glaze
- 1 cup pineapple juice
- ½ cup ketchup
- ½ cup brown sugar packed
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Instructions
- Preheat the pellet grill to 250 degrees F.
- Cut off the top of the pineapple and set aside for later use. Mark the base of the pineapple and cut off the rind down to the mark. Cut the pineapple down to the base, leaving the core intact. Set aside for salsa.
- Rinse chicken inside and out with cold water. Pat dry with a paper towel.
- If using a homemade rub, combine the ingredients in a small bowl.
- Brush olive oil over the chicken, then sprinkle BBQ rub over the entire chicken.
- Place the chicken on top of the pineapple with the core inside the cavity. Tie the tips of the chicken wings down with butcher twine.
- Place the chicken on the smoker and insert a meat thermometer into the thickest part of the breast and one of the thighs.
- While the chicken is smoking, prepare the pineapple salsa by combining diced pineapple, jalapeno, red onion, cilantro, sea salt, and lime juice in a bowl. Cover and refrigerate.
- Once the chicken reaches 140 degrees F, prepare the sweet barbecue pineapple glaze by combining pineapple juice, ketchup, brown sugar, garlic powder, and ground ginger in a saucepan. Simmer until thickened.
- Baste the chicken with the sauce during the last 20-30 minutes of smoking.
- Remove the chicken from the smoker once the internal temperature in the breast is 165 degrees F and the internal temperature in the thigh is 175 degrees F. Carefully place the pineapple crown on top if desired and secure it with wooden skewers. Let the chicken rest for 5-10 minutes before carving.
- Carve the chicken and serve with the pineapple salsa and extra BBQ pineapple glaze on the side.
- Enjoy!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Make sure to leave a full 2 inches on the bottom of the pineapple as a base so it is strong enough to support the weight of the chicken.
- Let the chicken rest for 5-10 minutes after cooking to let the juices redistribute throughout the meat.
- Cut off any brown spots from the pineapple before dicing it for the pineapple salsa.
- Use a ripe pineapple: A ripe pineapple will have a sweet aroma and yield slightly when pressed. A too-green pineapple will not have as much flavor.
- Use a meat thermometer to ensure that the chicken is cooked through. The chicken should reach 165°F in the breast and 175°F in the thigh.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on April 20, 2023. It was completely updated on January 19, 2025.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Wendi C. says
Everything about this recipe was delicious! I grilled my leftover pineapple with the sauce to eat with the chicken and will use the now rested Pineapple Pico with scallops or shrimp and rice tonight!
Definitely a keeper!!
Jeri Walker says
I'm so glad you liked this recipe Wendi! I love your idea of serving the Pineapple Pico with scallops or shrimp and rice! Yum! 😊
Alison says
We will be making this again. We didn’t make the sauce cause we felt like that was just one more thing, but we did all of the other things and it was delicious.
Jeri Walker says
Awesome! I’m so glad the chicken was a hit! Totally get skipping the sauce—but if you’ve got a few extra minutes next time, I do recommend it. It really takes things up a notch. Thanks so much for trying the recipe and taking the time to leave a comment - I really do appreciate it! 😊
Nicole B says
We have smoked whole chickens and turkeys in the traeger pellet grill but our skin turns out chewy not crispy. We are trying your recipe tonight, looks delicious and fun! Any tips on making the skin crispy and edible lol.
Thanks,
Nicole
Jeri Walker says
Hi Nicole! Thanks so much! 😊 I've found that the biggest key to crispier chicken skin is to pat the chicken really dry before adding the oil and seasoning. If you have time, letting it sit uncovered in the fridge for a few hours helps dry the skin even more.
With this particular recipe, the pineapple glaze adds amazing flavor, but it does make it harder to get truly crispy skin. If you'd like, you can increase the grill temperature to 350-375°F for 5-10 minutes before applying the glaze to help crisp the skin, then brush on the glaze afterward. Just keep a close eye on the internal temperature, as whole chickens can finish cooking quickly at the higher heat, and the glaze can burn if applied too soon (so turn down the temp before applying the glaze).
I'd love to hear how it turns out for you!
Kim says
Delicious! It turned out so good and juicy! I need to work on my pineapple cutting. 😂 presentation as it fell apart!
Jeri Walker says
I'm so glad you liked it, Kim! 🙂