DrBBQ’s Grilled Pineapple and Chicken

By Ray Lampe, Dr. BBQ

Fresh pineapple and chicken go really well together and both are great when grilled. Add in some Dizzy Pig Pineapple Head and a few other tasty ingredients for a fresh take on this classic combination.

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Ingredients

1 ½ lbs boneless skinless chicken thighs, about 5 medium
½ fresh pineapple
Vegetable oil
Dizzy Pig Pineapple Head Tropical Seasoning
2 Tbsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
2 cloves garlic, crushed
Juice of ½ lime
20-25 mint leaves, cut chiffonade
6 scallions, sliced thinly on the bias with some of the green reserved for garnish

Directions

Preparation

Prepare the grill to cook direct over medium heat, about 350°F
Remove the skin and core from the pineapple, and cut it into 2 large slabs
Coat the pineapple lightly with vegetable oil
Season the pineapple liberally on all sides with Dizzy Pig Pineapple Head Seasoning
Season the chicken liberally on all sides with Dizzy Pig Pineapple Head Seasoning

Grilling

Place the pineapple and the chicken on the grill
Cook the chicken until it’s golden brown and cooked to an internal temp of 175°F, 15 to 20 minutes
Cook the pineapple until it’s golden brown and tender to the touch, 15 to 20 minutes

Assembly

When the chicken and pineapple are done, remove them to a cutting board
Cut the chicken and pineapple into bite sized pieces and place them together in a large bowl
Whisk together the soy sauce, sesame oil, black pepper, garlic and lime juice
Pour over the chicken mixture and toss to coat
Add the scallions and mint to the bowl. Toss to mix well
Transfer to a serving bowl and garnish with reserved scallion greens
Serve immediately with cooked white rice

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