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!

Brown roast chicken and bowls of yellow salsa and brown sauce on board
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.

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 people


For the chicken

For the pineapple salsa


  • 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.
Keyword dairy free, low carb
Tried this recipe?Let us know how it was!

The Pit Barrel cooker works equally well on a butterflied chicken.

1 Comment

  1. […] 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. […]

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