BBQ Chicken Stuffed Smoked Pineapple with Spicy Quick Pickled Cabbage
A whole pineapple hollowed out, smoked tender over wood chips and filled with barbecue rotisserie chicken, served with a bright, spicy quick-pickled red cabbage.
🍳 Cook: 60 min
Ingredients
| ½ cup | 120 ml | red wine vinegar |
| 1 tablespoon | 15 ml | coconut sugar |
| ½ teaspoon | 2.5 ml | kosher salt |
| 4 | garlic cloves, smashed | |
| 2 | bay leaves | |
| 1 teaspoon | 5 ml | whole black peppercorns |
| 1 | small red onion, thinly sliced | |
| 2 | small serrano peppers, minced | |
| ½ small head | red cabbage, cored and thinly sliced | |
| 4 cups | 960 ml | favorite wood chips |
| 2 cups | 480 ml | shredded rotisserie chicken breast |
| ½ cup | 120 ml | barbecue sauce |
| 1 | large pineapple | |
| 3 | wooden skewers (4-inch) |
Instructions
- Whisk ¼ cup of the vinegar with 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 and toss.
- Let the cabbage mixture stand at room temperature for 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 for indirect grilling over medium heat.
- Drain the wood chips and place 2 cups in the grill (in a foil packet or pie tin for gas, or directly on the coals for charcoal).
- Stir the chicken with ¼ cup of the barbecue sauce in a medium bowl and tightly enclose it 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 it. Leaving at least 1 inch of pineapple flesh, core the pineapple with a corer or paring knife, then remove the skin. Replace the top and secure it with the skewers.
- Place the pineapple on the hot grill rack over the unlit side of the grill; cover and cook for 1 hour, or until very tender, adding the remaining chips halfway through.
- Transfer the pineapple to the hot grill rack over the lit side and brush with the remaining ¼ cup barbecue sauce. Place the chicken foil packet over the lit side too; cover and cook 15 minutes, or until the chicken is heated through, turning the pineapple occasionally.
- Fill the smoked pineapple with the barbecue chicken and serve with the spicy quick-pickled cabbage. (314 calories, 2 g fat per serving.)