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Diva Q's Pineapple Stand Chicken

Diva Q's Pineapple Stand Chicken

By Danielle "Diva Q" Bennett


Make a stand out of a pineapple, then smoke that bird to sweet, juicy perfection. This is a grilling adventure. Just tell the boys that Diva Q showed you how-- this recipe is featured in her new BBQ cookbook, Diva Q's Barbecue.

Prep Time

30 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
1 pineapple
1 whole chicken
1 Cup brown sugar, packed
1/4 Cup smoked paprika
3 Tablespoon kosher salt
2 Tablespoon coarse ground black pepper, divided
2 Tablespoon chili powder
2 Tablespoon granulated onion
2 Tablespoon granulated garlic
2 Teaspoon chipotle chile powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon Thyme, ground
1/2 pineapple, peeled, cored and cut into rings
1/2 Cup chopped red onion
1/4 Cup cilantro, chopped
To Taste Salt

Steps

  • 1

    Trim the top from the pineapple. Cut a slice from the bottom of the pineapple so it stands level.

    Ingredients
    • 1  pineapple

  • 2

    With the pineapple standing upright on a cutting board and using a large, sharp knife, cut the peel and any “eyes” from the pineapple. Cut vertical slices of flesh from the pineapple all around the core, stopping 2” from the base of the pineapple. You’ll be left with the vertical core of the pineapple on a 2” base – this forms the “stand” for the chicken. Reserve the pineapple for the salsa.

  • 3

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.

    300 ˚F / 149 ˚C

  • 4

    Season the chicken inside and out lightly with the rub. Invert the chicken onto the pineapple stand.

    Ingredients
    • 1  whole chicken

    • 1 Cup brown sugar, packed

    • 1/4 Cup smoked paprika

    • 3 Tablespoon kosher salt

    • 2 Tablespoon coarse ground black pepper, divided

    • 2 Tablespoon chili powder

    • 2 Tablespoon granulated onion

    • 2 Tablespoon granulated garlic

    • 2 Teaspoon chipotle chile powder

    • 1 Teaspoon ground cumin

    • 1 Teaspoon ground coriander

    • 1 Teaspoon Thyme, ground

  • 5

    Grill chicken for 30 minutes. Rotate the chicken and grill until the internal temperature of the breast reaches 160℉ and the thigh reaches 175℉, approximately 30-40 minutes more.

    300 ˚F / 149 ˚C

    160 ˚F / 71 ˚C

  • 6

    Meanwhile, assemble the pineapple salsa. Combine: pineapple, red onion, cilantro and salt.

    Ingredients
    • 1/2  pineapple, peeled, cored and cut into rings

    • 1/2 Cup chopped red onion

    • 1/4 Cup cilantro, chopped

    • To Taste Salt

  • 7

    Remove the chicken from the grill and remove the pineapple stand. Tent the chicken loosely with foil and let rest for 10 minutes before serving with the salsa. Enjoy!

Cooking Notes

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