Smoked pineapple beer can chicken with pineapple salsa
In case you missed out on the ‘beer can chicken’ craze, we bring you our version of the pineapple beer can chicken. Smokey and tender chicken with just the right hint of pineapple flavour infused in the meat. Delish!
Cooking a whole chicken in a smoker is the best way to guarantee flavourful and moist meat. Similar to the famous beer can chicken but using a pineapple instead to infuse the meat.
Equipment
Ingredients
For the chicken
- 1 Dole Tropical Gold Pineapple
- 1 Waitoa free range chicken Free range fresh whole chicken
- Rum and Que - Hazy IPA Rub
- Rum and Que - Meat Juice
For the pineapple salsa
- Remaining flesh from Dole pineapple finely diced
- 1 cucumber diced
- ½ red onion diced
- ½ tsp salt
- 2 tbsp Gourmet Garden Thai seasoning paste
- Lime
Instructions
- Place charcoal into the Pit Barrel and light.
- Install a deflector plate and bring the Pit Barrel up to temperature (150-175°C).
- Meanwhile, cut the head of the pineapple and peel ¾ of the fruit leaving the base section of the pineapple intact. Working around the core, remove the flesh all the way down to the base and set aside for the salsa. You should be left with an unpeeled base and an intact core still attached.
- Rinse the chicken inside out under running water and pat dry with a paper towel. Coat with rub and insert the pineapple core inside the chicken cavity so the chicken sits upright on the pineapple base.
- Place chicken in the Pit Barrel, install your Fireboard probes and close the lid. Cook until you reach an internal temperature of 75°C in the thighs (between 1.5 - 2 hours).
- While the chicken is cooking, prepare the salsa. Place all salsa ingredients in a bowl and toss until well combined. Refrigerate until serving.
- Once the bird is cooked, remove from the Pit Barrel, apply warm meat juice to the entire chicken and place back into the Barrel for a further 5 minutes for the sauce to tack up.
- Remove, carve and serve warm with your fresh salsa.
Tried this recipe?Let us know how it was!
The Pit Barrel cooker works equally well on a butterflied chicken.
[…] Learn how to barbeque super moist and tasty beer-can chicken in the Pit Barrel cooker with Matt from Rum & Que. A family summer barbecue dinner perfect for any occasion. Full recipe here. […]