Recipe Box, Grilled Hawaiian Chicken in a Pineapple with Summer Saffron Rice Bake
Get that grill going! 🍍
This meal is fancy enough for company but so easy and budget friendly, you will want to make it all summer for your family
HHjr and I have been toying with the idea of stuffing a whole pineapple with a pork tenderloin and putting it on the rotisserie…upon thinking it through we decided our brilliant plan had lots of prickly points 🙂
We ultimately decided to opt for boneless chicken thighs threaded on a big skewer with alternate pineapple slices
Make a tasty marinade with orange or pineapple juice, soy sauce, a dash of sesame oil and brown sugar. Marinate the chicken [or pork] all day if possible, and pork can be marinated for 24-48 hours.
Peel the pineapple, and cut into thick slices, leaving the core in tact. Insert a skewer or skewers through the pineapple slice cores and the center of the chicken pieces alternately
The sugars from the pineapple and the marinade will char the outside a little as it cooks, but that adds flavor and can be trimmed off after cooking
It smells amazing!
Present it like this, adding the pineapple top to the other end for a fun presentation, like I wish I had 🙂
You can serve it as is or cut it into pieces
This would make wonderful sandwiches too, with this mixture piled high on a toasty bun with maybe a little BBQ sauce to hold it together
Serve this with an easy Summer Saffron Rice Bake, one of the recipes promised recently on Summer Menu Ideas
Add some summer zucchini and fresh corn to the saffron rice for added flavor and texture…your non veggie eaters might not even notice it’s in there…
Cook rice according to package directions and place in a large casserole dish
Add the chicken soup and sour cream
Saute the veggies in a little butter and olive oil until they soften and begin to get a nice color on them
Season with salt and pepper and add to the rice in the casserole dish
Stir together and add some cheese
Smooth out the top and cover with additional cheese
Do this ahead of time and bake later if desired
It is creamy dreamy good!
Grilled Hawaiian Chicken in a Pineapple
Ingredients
Citrus Teriyaki Marinade
- 3/4 cup pineapple or orange juice
- 1/3 cup soy sauce
- 2 T sesame oil
- 1/4 cup brown sugar
- Mix all together and use to marinate chicken or pork
- Grilled Hawaiian Chicken in a Pineapple
Chicken
- 6 marinated boneless chicken thighs**
- 1 pineapple
Instructions
- Mix marinade ingredients together in a large ziplock bag or deep bowl. Add Chicken and marinate in the refrigerator for 4-8 hours.
- Trim skin from pineapple. Cut into 8 thick slices, leaving the core in tact.
- Remove chicken from marinade
- Starting with pineapple bottom, alternate pineapple slices with chicken pieces, skewering pineapple in the firm center core.
- Grill until chicken is thoroughly cooked through. Time will vary according to grill, size of chicken, and temperature, so make adjustments accordingly. Serves 6
Notes
Summer Saffron Rice Bake
Ingredients
- 10 oz. Mahatma Saffron Yellow Rice Mix
- 2 ears fresh corn removed from the cob
- 1 medium zucchini cut in half and then into slices
- 1 medium sweet onion chopped
- 1/2 can Healthy Request Cream of Chicken Soup
- 1/2 cup reduced fat sour cream
- 1 T butter
- 1 T olive oil
- salt and pepper
- 1 cup grated sharp cheddar divided
Instructions
- Prepare rice according to package directions.
- Cook zucchini, onion and corn in a skillet over medium heat, with butter and and olive oil until soft and beginning to brown, about 10 minutes.
- Place cooked rice in a large casserole and mix with soup and sour cream.
- Stir in vegetables and half of cheese. Smooth out top and sprinkle with remaining cheese.
- Refrigerate up to 24 hours.
- Bake uncovered at 350 for 45-60 minutes until heated through. Serves 6-8
Sorry there are no pretty plated photos 😢 …consider this a reality post, we cooked, we ate, we enjoyed 😋
I hope you do too!
You might want to wind up with a refreshing Key Lime Parfait for dessert~
You might also like Hawaiian Chicken Kebabs with Smoked Sausage, Apricots and Peaches
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I will be sharing with the fabulous parties and blogs on my side bar and
Comments
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Sounds like a great marinade Jenna, I love the addition of sesame oil! I gave my rotisserie to the boys a few years ago, I’m starting to think that wasn’t such a good idea:@)
This recipe looks so delicious Jenna. LOL, I’m sure there wasn’t time to get the camera for a pic with plates full of goodness. My family wouldn’t have waited for me…………
Ha, sometimes they’re patient and sometimes I just forget! >
That looks so good! Have you ever thought of baking the pork inside pineapple halves, like boats? Just wondering. Your sandwich idea sounds amazing, too!
Great idea Kim, never thought about doing it in a boat! My son is all about the rotisserie right now, so that’s the direction we were going…I will tell him to think “boat!” >
I love that combination of the pineapple and chicken….I have made something similar but have never made it rotisserie style…it looks amazing!…..and such a fabulous compliment of the saffron rice bake….Just love the idea of chopping the chicken and pineapple to make a wonderful sandwich…
Thanks Shirley, I am craving a chicken pineapple sandwich right now myself 🙂 >
What a delicious combo Jenna! We have never used the rotisserie accessory on our grill, we need to start immediately! Your saffron rice sounds yummy too with the addition of your zucchini and corn 🙂
You’ve got to try ribs on the rotisserie Mary, so so good! >
Oh that looks so good! Now I am wanting that for breakfast….lol Definitely pinning this for later!
Thanks Christine, it’s hard to go wrong with chicken and pineapple 🙂 >
Hi Jenna,
What a fabulous dish, your Chicken and the rice would be a great flavor combination. Thanks so much for sharing your awesome recipe with Full Plate Thursday and come back real soon.
Have a great day,
Miz Helen