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Pineapple Teriyaki Chicken & Vegetables

We're ditching the boring recipes and roasting a whole chicken right on top of a pineapple core. It stays insanely juicy, gets loaded with tropical flavor, and finishes with a sticky teriyaki honey glaze.

Grilled ham with pineapple and vegetables on a barbecue grill
We're ditching the boring recipes and roasting a whole chicken right on top of a pineapple core. It stays insanely juicy, gets loaded with tropical flavor, and finishes with a sticky teriyaki honey glaze.
Person grilling a chicken on a barbecue with a brush and bowl nearby.

Ingredients

●1 whole chicken
●1 whole pineapple
●1 cup teriyaki sauce
●2 tbsp soy sauce
●2 tbsp honey
●1 tbsp rice vinegar
●1 red bell pepper, cubed
●1 green bell pepper, cubed
●1 zucchini, sliced
●1 red onion, cut into wedges
●Monument Grills Texas Chicken Rub to Taste

Preparation

1. Preheat your grill to 350°F (Outside burners on High, middle burners Off).
2. Slice off the top of the pineapple. Cut around the core, leaving an inch at the bottom as a base (reserve the chunks for the veggies).
3. Place the pineapple base and core on the Monument Grills roaster stand. Slide the chicken onto so it sits vertically on the roaster.
4. Season all sides of the chicken with Monument Grills Texas Chicken Rub.
5. Place the roaster stand with the chicken in the center of the grill and close the lid.
6. Meanwhile in a bowl, mix together Teriyaki sauce, Soy sauce, Honey, Rice vinegar, and Monument Grills Texas Chicken Rub.
7. After approximately 45 minutes of cooking, begin adding glaze to the chicken with a basting brush every 30 minutes. Chicken is done at 165°F internal temp.
8. While the chicken is finishing, add the vegetables and pineapple chunks to a Monument Grills grill basket.
9. Once the chicken is done, remove from the grill and allow to rest. Turn the burners to High and quickly char the vegetables in the grill basket.
10. Carve and serve with the grilled veggies.

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