BBQ Chicken Stuffed Smoked Pineapple with Spicy Quick Pickled Cabbage
A whole pineapple hollowed and stuffed with saucy BBQ chicken, smoked over wood chips and served with tangy, spicy quick-pickled red cabbage.
⏱️ Prep: 30 min🍳 Cook: 75 min
Nutrition
314
Calories
—
Protein
—
Carbs
2g
Fat
Ingredients
| 1/2 cup | 120 ml | red wine vinegar |
| 1 tbsp | 15 ml | coconut sugar |
| 1/2 tsp | 2.5 ml | kosher salt |
| 4 | garlic cloves, smashed | |
| 2 | bay leaves | |
| 1 tsp | 5 ml | whole black peppercorns |
| 1 | small red onion, halved and thinly sliced | |
| 2 | small serrano peppers, minced | |
| 1/2 | small head red cabbage, cored and thinly sliced | |
| 4 cups | 960 ml | favorite wood chips |
| 2 cups | 480 ml | shredded rotisserie chicken breast |
| 1/2 cup | 120 ml | barbeque sauce |
| 1 | large pineapple | |
| 3 | wooden skewers (4-inch) |
Instructions
- Whisk 1/4 cup of the vinegar, the coconut sugar, salt and 1 cup water in a large bowl; add the garlic, bay leaves and peppercorns. Add the onion, serrano peppers and cabbage; toss to combine.
- Let the cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour or up to overnight before serving. Makes about 4 packed cups.
- Cover the wood chips with water in a large bowl and soak as the label directs. Prepare an outdoor grill/smoker for indirect grilling over medium heat.
- Drain the wood chips; place 2 cups of chips in the grill (in a foil packet or pie tin for gas, or directly on the coals for charcoal).
- Stir the shredded chicken with 1/4 cup of the barbeque sauce in a medium bowl; tightly enclose in a 12 x 24-inch sheet of nonstick aluminum foil.
- Cut a 1-inch crosswise slice from the top of the pineapple and reserve. Leaving at least 1 inch of pineapple flesh, core the pineapple using a pineapple corer or paring knife; remove the pineapple skin. Fill the cavity with the barbeque chicken, replace the top of the pineapple and secure with the skewers.
- Place the pineapple on the hot grill rack over the unlit side of the grill; cover and cook 1 hour, or until very tender, adding the remaining chips halfway through cooking.
- Transfer the pineapple to the hot grill rack over the lit side of the grill; brush with the remaining 1/4 cup barbecue sauce. Place the chicken foil packet on the hot grill rack over the lit side; cover and cook 15 minutes, or until the chicken mixture is heated through, turning the pineapple occasionally.
- Slice the smoked stuffed pineapple and serve topped with the spicy quick-pickled cabbage.