Pineapple Beer Can Chicken Recipes

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

SPICE RUBBED BEER CAN CHICKEN

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

PINEAPPLE ROASTED CHICKEN

Steps:

• 1. Season the chicken with salt and pepper. Place the pineapple in the cavity of the chicken and set it upright on a beer can chicken frame and place into a baking dish.
• 2. Pour a cup of water around the chicken. Mix the soy sauce, brown sugar, pineapple juice, garlic and ginger in a sauce pan. Bring to a boil then reduce to a simmer and let it simmer 5 minutes to thicken a bit.
• 3. Brush the chicken with the soy mixture. Preheat oven 425 degrees. Place the chicken in the oven and roast for 15 minutes. Baste with remaining soy mixture. Pouring excess around chicken
• 4. Reduce heat to 375 degrees. Roast another 45 minutes. Sprinkle red pepper flakes over the chicken. Let chicken sit for about 10 minutes before carving.
• 5. Place the drippings in a saucepan and add 1 tsp. red pepper flakes. Bring to a boil and reduce to a simmer and simmer for 10 minutes.
• 6. Serve the sauce over the chicken

EASY PINEAPPLE CHICKEN

Steps:

• In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
• In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
• In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
• Pour the sauce over the chicken, stir and simmer for 3 minutes.
• Add the pineapple chunks and cashews to the pot and stir to combine.
• Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.

FILIPINO PINEAPPLE CHICKEN RECIPE (CREAMY PININYAHANG MANOK)

Steps:

• Saute the garlic and onion.
• Add the chicken pieces and cook until slightly brown.
• Stir in the fish sauce, sugar, and the syrup from pineapple tidbits.
• Add the potatoes, carrots, and water, and cook for 10 minutes.
• Mix in the bell peppers, milk, and pineapple tidbits, and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
• Season with some salt and pepper, and adjust according to taste.
• Serve with hot rice.

BEER CAN STYLE JERK CHICKEN WITH PINEAPPLE BLACK BEAN SALSA.

Steps:

• Marinate the Chicken Run fingers under chicken skin to release it and allow marinade to penetrate flesh, keeping skin intact. Place chicken in zip lock bag large enough to hold entire bird. Add marinade ingredients to bag. Zip up bag, removing as much air as possible. Smoosh around to mix and refrigerate overnight. Make the Pineapple Barbeque Sauce Combine all ingredients in a saucepan, stir and bring to a boil. Reduce heat and simmer 20 mins or until thick and syrupy. Prepare the Jerk Rub Combine the ingredients in a bowl and mix or process in a clean coffee grinder (reserved for spices). Make the Pineapple Black Bean salsa. In a non-reactive bowl, combine juice, oil and honey. Stir to mix. Add remaining ingredients and mix. Let flavours mingle in refrigerator for at least an hour. Cook the Chicken - Beer Can Style. Remove chicken from marinade and let drain. Pat chicken dry with paper towels inside and out. Reserve marinade in measuring jug. Pour marinade into can, filling about half way. Rub chicken inside and out with Jerk rub, getting as much under the skin as you can. Place can in center of pie pan and slide chicken over can fitting the can neatly inside the cavity. Adjust legs to make a tripod and ensure the chicken is stable, squatting on the can. Insert meat thermometer probe in thigh area, not touching bone, if using a remote wireless one. Set up grill for indirect grilling. When hot, place chicken in its pan over the cool side of grill. Pour any remaining marinade in pie pan, just to cover to about ¼". Close grill and cook for about an hour. Check every 15 mins and brush generously with barbeque sauce. Also rotate 180 degrees each time to ensure even browning. When internal temperature reaches 170 - 175 degrees F remove carefully from grill and let rest about 10 mins. Temperature should rise to about 180 degrees F. Carve or quarter and serve with salsa. * Use latex gloves.