Or, as I like to call it, Hawaii on a spit.
I love rotisserie chicken. I love pineapple on the grill. Why not put them together? Pineapple and chicken are a match made in rotisserie heaven.
*I worry about rotisserie pineapple for dessert; skewering the pineapple with a branding-iron hot spit from my main course seems like an invitation to disaster. This recipe works around the problem by cooking the chicken and the pineapple at the same time.
The pineapple made me think of Hawaii. I brined the chicken with salt and Hawaiian cane sugar to complete the theme. And I sprinkled the pineapple with cinnamon sugar, to give it extra carmelization and a spicy crust.
*The cinnamon sugar optional; unadorned pineapple on the rotisserie is great. But...why not go for the extra touch?
Now, two chickens and a pineapple are a tight fit on the spit for my Weber kettle. I had to squeeze the chicken tight on the spit forks to get enough room for the pineapple. Don't use chickens larger than 4 pounds; 3 1/2 pound chickens fit even better.
Recipe: Rotisserie Chicken and Pineapple Hawaii Style
Inspired By: Steven Raichlen Planet Barbecue
Cook time: 60 minutes
- Grill with Rotisserie attachment (I used a Weber kettle with the Rotisserie attachment; the kettle is here and the rotisserie attachment is here)
- Three spit forks for the rotisserie (two to hold the chicken, one to hold the pineapple - the third fork is optional, but useful.)
- Aluminum foil drip pan (9"x12", or whatever fits your grill)
- Butcher's twine
- 2 whole chickens, 4 pounds each
- 3 quarts water
- 3/4 cups table salt
- 1/2 cup cane sugar (aka turbinado sugar, or Sugar in the Raw, or substitute brown sugar)
- smoking wood (2 fist sized chunks of oak or hickory, or 1 oak wine barrel stave)
- 1 Pineapple, trimmed and rind removed
- 1/4 cup sugar
- 1 teaspoon cinnamon
See my Basic Technique: Rotisserie Poultry for an overview of rotisserie chicken.
*Get them on there tight; if you're using a Weber kettle rotisserie like I am in the pictures, they will barely fit - make sure to squeeze the chickens together as much as you can. I like to put one set of prongs under the breast of the first chicken, then I put the second bird on upside down compared to the first bird; this gave me just enough room to get the second fork on the spit.
3. Prepare the grill: Prepare the grill for cooking on indirect high heat (see details here), then put the soaked smoking wood on the lit coals. For my Weber kettle, I light a chimney starter* full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles. Finally, I put the wine barrel stave on one of the piles of coals.
*I highly recommend the Weber Chimney Starter, because it is larger than most chimney starters. It holds 5 quarts of charcoal, which exactly the right size for cooking this recipe.
5. Serve: Immediately remove the chicken and pineapple from the spit, then remove the trussing twine from the chicken, and sprinkle the pineapple with cinnamon sugar one more time. Let the chicken rest for 15 minutes, then slice the pineapple, and carve and serve the chicken.
*This recipe really works best with three rotisserie forks - one to hold the pineapple, and another two to squeeze the chicken together. I have an extra set of forks for my kettle rotisserie, left over from my Weber Genesis rotisserie. If you need extra forks for your Weber kettle rotisserie, they can be ordered directly from Weber Customer Service at 800-446-1071.
*To save a little work, you could buy a whole, pre-trimmed pineapple instead of trimming it yourself. But...to me, pre-trimmed pineapples have a hint of canned pineapple taste. Once you learn to trim pineapple yourself, using the technique I describe above, it's a breeze. Why bother with pre-trimmed?
*Special thanks to Jeff and Melanie at Brunty Farms for the chicken. I'm in the Poultry CSA this year - two chickens and two dozen eggs every two weeks. This is the first recipe to come from the CSA; with two chickens every two weeks, expect a lot more chicken recipes from me as the summer rolls along...
What do you think? Questions? Other ideas? Leave them in the comments section below.
Rotisserie Teriyaki Chicken
Rotisserie Chicken, Dry Brined
Click here for my other rotisserie recipes.
Steven Raichlen, Planet Barbecue
|Check out my cookbook, Rotisserie Grilling.
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
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