This Texas Pineapple Rotisserie Chicken brings together two cookout favorites: BBQ-seasoned chicken and warm, caramelized pineapple. As they turn on the rotisserie, the chicken develops a golden exterior while the pineapple softens and browns around the edges. The pineapple BBQ glaze ties everything together with sweetness, tang, garlic, and a little heat from hot honey.
The flavor pairing takes its cue from bold backyard barbecue, with pineapple adding a fresh twist. Paprika and garlic give the chicken a savory base, while soy sauce adds depth to the glaze. Butter rounds out the sauce, and pineapple juice keeps its fruit flavor front and center. With BBQ seasoning in several parts of the recipe, choose a blend you enjoy and check its salt level before seasoning generously.
Fresh pineapple is a highlight here. Choose one with a sweet aroma at the base and a little give when pressed gently. Keeping it whole for cooking makes it easy to slice afterward, whether you want chunks to spoon over the chicken or thicker slices to serve alongside it.
What makes this recipe especially appealing is that the pineapple becomes part of the meal instead of just a garnish. Each forkful gets savory chicken, juicy fruit, and a little sticky glaze. Cilantro and a squeeze of lime brighten the plate, while sliced jalapeños let everyone add heat to taste.
For a cookout, serve the sliced chicken and pineapple on a large platter with extra glaze on the side. Add rice, grilled corn, or a crisp slaw to make it a full meal. Leftovers also make excellent tacos: tuck chopped chicken and pineapple into warm tortillas, then finish with lime and cilantro.
The key to the recipe is building flavor in stages. Season the chicken and pineapple first, simmer the glaze separately, and brush it on toward the end of cooking so the sugars have less time to scorch. That final layer of glaze gives both the chicken and fruit a glossy finish worth bringing to the table.
Preparation
1) Preheat your grill to 350°F and set up the rotisserie.
2) Pat the chicken dry, rub it with the olive oil, then season generously with the BBQ seasoning, paprika, and garlic powder. Secure it tightly on the rotisserie spit.
3) Peel the pineapple, leaving it whole. Coat it with the BBQ seasoning and brown sugar, then secure it on the second rotisserie spit.
4) In a saucepan, combine the pineapple juice, BBQ sauce, minced garlic, soy sauce, BBQ seasoning, hot honey, butter, and brown sugar. Simmer over medium heat for about 5–7 minutes, stirring occasionally, until the butter is melted and the glaze begins to thicken.
5) Cook the chicken and pineapple at 350°F for 75–90 minutes, or until the chicken reaches 165°F in the thickest part of the breast. During the last 30–40 minutes of cooking, brush both the chicken and pineapple with the glaze every 15–20 minutes.
6) Remove everything from the grill and let the chicken rest for 10 minutes.
7) Cut the pineapple into bite-sized chunks and serve them over the sliced chicken. Spoon any remaining glaze over the top and finish with fresh cilantro, a squeeze of lime, and sliced jalapeños if desired.
