Chicken DrBBQ Grill Main Dish Pineapple

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.


Print Recipe
  • 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



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


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


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