Crack a couple of cold ones and get hyped for this Pineapple Teriyaki Maui Wowie Chicken. Escape the winter cold with a tropical flavor profile that is sure to please. The extra island zing will have your guests hanging ten and asking for more.
Tips / Suggestions
- If you would like to make your own teriyaki sauce, look up my recipe for teriyaki cedar planked salmon. It’s fantastic.
- My video within the recipe show what shape to cut the pineapple into, if you’re not entirely sure.
- Save the extra pineapple you trimmed up and grill it. Pair the grilled pineapple with a side of white rice. It goes really well with the chicken.
Pineapple Teriyaki Maui Wowie Chicken
Servings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalorieskcal
A whole chicken cooked beer can style on top of a pineapple and smothered with teriyaki sauce.
Ingredients
1 1 whole chicken
1 1 pineapple
1 tbsp 1 olive oil
3 tbsp 3 bbq / poultry seasoning of choice
1.5 cups 1.5 teriyaki sauce of choice
Directions
- Rub olive oil all over the chicken and season thoroughly. Be sure to season under the skin as well. Take the teriyaki sauce and pour into bowl and set aside at room temperature until ready to use.
- Take the pineapple and cut off the top. Then trim the outer edges to form a stand for the chicken to stand on.
- Set the chicken upright on the pineapple stand so that it's standing up. Set your smoker / grill to 325 degrees F indirect. Add a wood chunk or chips of choice (I prefer apple or pecan). Place the chicken on the grill and begin cooking.
- Once the internal temperature of the chicken reaches roughly 150-155 degrees F smother the chicken with the room temp teriyaki sauce. Be sure to lightly baste so as to not rub off any of the seasoning.
- Once the internal temperature of the chicken reaches 165 degrees F, remove from the grill, and let rest for 15-25 minutes. Then, carve up and dig in.
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