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BBQ Chicken Stuffed Smoked Pineapple

BBQ Chicken Stuffed Smoked Pineapple

Fill pineapple halves with this mixture and get them in the smoker.

Ready in: 2 hours 30 minutes

Serves: 4

Complexity: very-easy

kcal: 314

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½ cup red wine vinegar
1 tbsp sugar
4 garlic cloves, smashed
2 bay leaves
1 small red onion, halved & thinly sliced
2 small serrano peppers, minced
½ small head red cabbage, cored & thinly sliced
4 cups favourite wood chips
2 cups shredded rotisserie chicken breast
1x 10 cm wooden skewer


Whisk ¼ cup vinegar, sugar, salt and 1 cup water in a large bowl; add garlic, bay leaves and peppercorns. Add onion, serrano peppers, cabbage then toss. Let 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 wood chips with water in a large bowl and soak as label directs.
Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips and place 2 cups chips in grill. (in foil packet or pie tin for gas or directly on coals for charcoal) Stir chicken and ¼ cup SIDS SMOKEY GARLIC SAUCE in a medium bowl then tightly enclose in 30 x 60 cm sheet of nonstick aluminum foil.
Cut 2 cm crosswise slice from top of pineapple and reserve. Leaving at least 2 cm pineapple flesh, core pineapple using a pineapple corer or paring knife and remove pineapple skin. Replace top of pineapple then secure with skewers.
Place pineapple on hot grill rack over unlit side of grill. Cover and cook 1 hour until very tender, adding remaining chips halfway through cooking. Transfer pineapple to hot grill rack over lit side of grill, brush with remaining ¼ cup SIDS SMOKEY GARLIC SAUCE. Place chicken foil packet on hot grill rack over lit side of grill then cover and cook 15 minutes until chicken mixture is heated through, turning pineapple occasionally.
Transfer pineapple to cutting board, remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices and serve with Spicy Quick Pickled Cabbage.
Fresh pineapple contains an enzyme called Bromelain that breaks down proteins and can tenderize meats. However, if left in contact with the pineapple too long, meats can take on an undesirable consistency, so it’s best to cook them separately.