These are crazy times. I honestly don’t really know what to think of all that is going on in the world. While I do understand the seriousness of this pandemic, what is more worrisome to me is the reaction of the people. This panic mode that has set in our communities is really not how this should be handled. While I don’t think this will blow over soon, I do hope the immediate panic mode starts to settle.
I will tell you one thing I know for sure though, is that spring is coming! It is hard to believe with all this snow and the freezing temperature this weekend, but we know it is! And there is something about cooking with pineapple that just makes me think of summer and warmer weather, I am guessing the fact that it is a tropical fruit probably has something to do with it though.
I am sure there are lots of ways to cut a pineapple but I thought I would share my favorite way to do it, all thanks to my bar tending days. I added some pictures below but here’s a quick low-down. Lay it sideways and cut of the tip and the bottom. Then place upright and carefully cut off the peel. Cut in half down the middle then lay each half down. Slice each half into 3 wedges, then cut off the middle core off each pieces.
I am also a huge fan of wasting as little food as possible and using the core in this chicken recipes still gives lots of flavor while not having to use any of the delicious pineapple!
I suppose I should explain a little bit how this pineapple is relevant to this chicken recipe! While your average stuffing in a chicken would have to be garlic, onion and/ or carrots, there are really no limits to what you can use. I like using things that will give flavors like above mentioned and herbs, but I also really like using ingredients that will help keep the chicken juicy.
Another must-haves for juicy chicken is a meat thermometer. I have talked about it before so I won’t go in too much detail but seriously, if you don’t have one… get one! It takes the guessing game out of cooking meat, especially poultry, and you will make the best pork tenderloin guarantied.
I also found a little trick to help cook the underside of the chicken a little crispier if you don’t have a roasting rack. Just roll up a piece of foil and sit your chicken on it. This way it won’t be sitting in its cooking juices. I suppose there is nothing wrong with that, but I just prefer my chicken to be a little crispier on the outside.
You can probably pair this pineapple with a spicier seasoning like a jerk spice, but the kids aren’t huge fan on the spice so we opted for a nice non spicy BBQ rub.
And while I opted to roast this chicken, you could very well cook it on the BBQ and I am sure it would be delicious!
BBQ pineapple chicken
- 1 3-4 lbs whole chicken
- 1 tbsp coarse salt
- 1 tbsp ground pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 2 tbsp coconut oil melted
- 1 pineapple
- 3-4 cloves garlic
- Preheat oven at 425F
- Mix together all the dry spices in a bowl and set aside.
- Prep your pineapple as laid out above and store the fresh pineapple in the fridge. Keep the core and set aside. Peel 3-4 garlic cloves and set aside.
- Take a long piece of foil and roll into a long strand, then loosely roll into a circle and place at the bottom of your roasting dish. Skip this step if you have a roasting pan with a rack.
- Wash your chicken inside and out then pat dry,
- Insert as many pieces of the pineapple core in the chicken cavity and the garlic cloves. You can tie the leg together but that is not necessary
- Take a brush and oil your chicken with the melted coconut oil, then rub the dry spice mix all over the chicken skin before placing breast up in your roasting pan.
- Place in the oven and cook for 1h15 minutes of until internal temperature reaches 165F. Leave uncovered unless it is getting too dark.
- Take your chicken out of the oven and cover for 5 to 10 minutes to rest before slicing.
- Serve with rice and vegetables side dish.