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Posted in: Poultry
Prep Time:
20 Minutes
Serves:
4 to 6
Grill time:
1 Hour, 40 Minutes

Pineapple Rum BBQ Glazed Chicken

with Pineapple Fried Rice

Posted on by Andrea Alden
Pineapple Rum BBQ Glazed Chicken
Serves 4 to 6
Prep Time:
Grill time: 1 Hour, 40 Minutes
There’s nothing more delicious than pulling a perfectly prepared rotisserie chicken off the grill. That is until you open your grill and pull out the Pineapple Rum BBQ Glazed Chicken and serve it with some spicy Pineapple Fried Rice. Allowing the rear burner to crisp the bird up before you start glazing creates a succulent bite that won’t be beat! The Pineapple Rum BBQ Glaze is sweet and tart, with a hint of heat, that pairs just perfectly with this chicken, but will also go wonderfully with pork. Serving this with some spicy Pineapple Fried Rice was a stroke of genius…okay so I ran out of potatoes, but I wouldn’t serve this recipe with anything but rice after trying it, and trust me, you won’t either.
Kraken + Pineapple = Yummy!
Kraken + Pineapple = Yummy!
Brush on that BBQ Glaze
Brush on that BBQ Glaze
Gettin' a little glaze-y in here
Gettin' a little glaze-y in here

Pineapple Rum BBQ Glazed Chicken

Serves: 4 to 6       Total Time: 2 Hours

Ingredients

Pineapple Rum BBQ Sauce 

  •  4 tbsp. butter 
  •  2 tbsp. brown sugar 
  •  ½ of a small onion, diced 
  •  ½ of a fresh pineapple, diced 
  • pinch of red pepper flakes (optional) 
  •  2 shots of Kraken Spiced Rum
    (Any spiced rum will do) 
  •  2/3 cup of orange juice 
  •  1 tbsp. soy sauce 
  •  2 tsp. cornstarch   

Pineapple Fried Rice 

  •  1 cup of basmati rice 
  •  1 tbsp. coconut oil 
  •  1 tbsp. garlic oil
    (or butter, or your favorite oil) 
  •  2 tsp. garlic powder 
  •  1 tsp. ginger powder
  • 1 tsp. turmeric 
  •  1 tsp. chili flakes 
  •  ½ of a small onion, diced 
  •  ¼ cup of fresh pineapple, diced
    *use leftovers from sauce 
  •  1 clove of garlic, grated/crushed 
  •  3 cups of chicken stock 
  •  3 tbsp. Pineapple Rum BBQ Sauce 
  •  1 tbsp. umami paste

Directions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Fry the rice a little
Fry the rice a little
Add stock a little at a time
Add stock a little at a time
Look at that gorgeous bird!
Look at that gorgeous bird!
Serve with rice and veggies
Serve with rice and veggies
The perfect plate
The perfect plate
So delicious!
So delicious!
Pineapple Rum BBQ Glazed Chicken with Pineapple Fried Rice is seriously good. I paired this with some simple asparagus, but anything seasonal will do nicely. It’s definitely not your traditional BBQ rotisserie chicken, but I guarantee that you won’t be disappointed – it’s super succulent! What’s your favorite rotisserie chicken recipe? Will you make it on National Rotisserie Chicken Day on June 2nd? 

Happy Grilling!



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