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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.
