Smoked Pineapple Stand Chicken Recipe on Pellet Grill
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!
Servings: 6 people
Calories: 566kcal
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
Notes
*Homemade Smoked Chicken Rub
- 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
Calories: 566kcal | Carbohydrates: 75g | Protein: 23g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 866mg | Potassium: 761mg | Fiber: 7g | Sugar: 56g | Vitamin A: 1069IU | Vitamin C: 115mg | Calcium: 169mg | Iron: 5mg
