Preheat your grill to 325°F, using the rear burner. If you don’t have a grill with a rear burner, that’s alright. Use the two inside, bottom burners on low.
Season the chicken with the Club House La Grille Smoldering Smoked Applewood Seasoning
, then place it onto the rotisserie rod, using the forks to ensure that the chicken is in the middle of the spit. Use the counterbalance to make sure that the chicken will spin smoothly while on the grill. Learn how to properly prepare your rotisserie by checking out our video tutorial
. Place the chicken onto the grill and let it roast on the rotisserie while you make the glaze.
To make the sauce, melt the butter in a saucepan. Add the onion, pineapple, and red pepper flakes. Cook for a minute or two before adding the brown sugar, stirring to coat and cooking another minute or two. Add the Kraken, orange juice, and soy sauce.
Bring the sauce to a simmer. Remove a tablespoon of sauce and add the cornstarch, incorporating it thoroughly into the sauce mixture you removed, then stir that back into the simmering sauce. Use a potato masher to squish the pineapple chunks through the mesh a little more.
Strain the sauce through a mesh sieve, pressing the remaining pineapple chunks to get as much juice as you can. Reserve the leftover pineapple for later.
Use the sauce to glaze the chicken, reapplying every 10 to 15 minutes until the chicken is completely glossy, and cooked through to an internal temperature of 165°F. When your chicken is about 20 minutes from done, an internal temperature of around 140°F in the breast, it’s time to make the rice.
Over the side burner, set to medium-low, melt the coconut oil and garlic oil together, then add the rice and seasonings, stirring it to coat each grain. Add the pineapple, onion, and garlic, frying for another minute.
About 1/3 cup at a time, add the chicken stock to the rice, stirring constantly until all of the liquid is gone before you add more. When you have about ¾ of a cup of stock left, check the rice, it will either be done, or very close to it. Test the rice after each addition at this point. Once you like the texture of the rice, stop adding liquid. Just add in the BBQ Sauce and umami paste and fry for one more minute so the flavors mingle.
Serve the rice with the chicken together. Don’t forget your favorite green veg too. Use the leftover Pineapple Rum BBQ Glaze for topping the rice and chicken with even more flavor if you want.