From the grill
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.
Ingredients
Preparation
- Preheat your grill to 350°F (Outside burners on High, middle burners Off).
- 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).
- Place the pineapple base and core on the Monument Grills roaster stand. Slide the chicken onto so it sits vertically on the roaster.
- Season all sides of the chicken with Monument Grills Texas Chicken Rub.
- Place the roaster stand with the chicken in the center of the grill and close the lid.
- Meanwhile in a bowl, mix together Teriyaki sauce, Soy sauce, Honey, Rice vinegar, and Monument Grills Texas Chicken Rub.
- 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.
- While the chicken is finishing, add the vegetables and pineapple chunks to a Monument Grills grill basket.
- 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.
- Carve and serve with the grilled veggies.
