Pineapple Throne Chicken

4.63 from 54 votes

Step up your chicken game with this pineapple throne chicken recipe. Full of flavor, this tropical delight is one for the books.

Prep Time20

Cook Time1

Course: Main Course

Cuisine: American

Keyword: chicken quesadilla, quesadilla recipe, grilled chicken, mexican dish, fast and easy meal, fast and easy dinner, grilling recipes, grillin with dad recipes, grilling with dad recipes., pineapple throne chicken, whole chicken recipe, grilled chicken, pineapple recipe, pineapple salsa,

Servings: People

Author: Maciek Zurawski

Ingredients

1 Whole chicken
4 tbsp Sweet BBQ rub
1 Pineapple

Salsa

1 cup Chopped leftover pineapple
1 Red bell pepper, diced
1 Jalapeno, diced
1/2 Red onion, diced
1/2 cup Cilantro, chopped
1/2 tbsp Salt
2 Limes, juced

Huli Huli Sauce

1/4 cup Soy sauce
1/3 cup Ketchup
1/2 cup Light brown sugar
1/2 cup Pineapple juice
2 tbsp Mirin
1 tbsp Chili paste
1 tbsp Freshly grated ginger
1 tbsp Fresh grated garlic

Instructions

Cut off the top of the pineapple. Cut around the core, leaving a 2" base at the bottom of the fruit. Do this on each side to create a "throne" from the core.
Remove the chicken from the packaging, pat it dry and season with your favorite sweet BBQ rub.
Preheat the grill to 375 degrees and set for indirect heat. Place the chicken on the grill, close the lid and let it cook.
While the chicken is on the grill, make the Huli Huli sauce. In a saucepan, add soy sauce, ketchup, pineapple juice, mirin, grated ginger, grated garlic, light brown sugar and chili paste. Mix the ingredients together and simmer over low heat for 10-15 minutes.
For the pineapple salsa, dice up the left over pineapple, red bell pepper, jalapeno, red onion and cilantro. Add salt and freshly squeezed lime juice. Mix the ingredients together and set aside.
When the chicken reaches 140 degrees internal temperature, start to brush on the Huli Huli sauce. Continue cooking and glazing until it reaches an internal temperature of 160 degrees.
Remove the chicken from the grill, bring it inside and let it rest for 10-15 minutes. Carve the chicken and serve with the pineapple salsa.

Notes

Leave the bottom of the pineapple core wider than the top to prevent it from breaking during the cooking process.
Allow the chicken to rest for at least 10 minutes when it's done. This will allow the juices to redistribute, ensuring a much better final product.

Nutrition