Looking for a great alternative to burgers and steak on the barbeque? I love chicken but often find that it gets too dried out when you do it on the grill. This recipe for Pineapple Barbequed Chicken is an exception and you will love how moist and tender the meat remains. The secret to keeping your chicken from drying out is to bake it in the oven for the majority of the cooking time and then finish it on the barbeque in order to give it the final touch. The pineapple sauce also gives it a unique flavour and is always a crowd pleaser.
Pineapple Barbequed Chicken
Use a combination of chicken pieces (I tend to use legs and thighs) – sprinkle with seasoning salt.
- One 18 oz. can crushed pineapple
- 1 cup brown sugar
- 1/4 cup mustard
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
Sprinkle seasoning salt on chicken and bake for about 45-60 minutes in a 350 degree oven. In the meantime, have the barbeque ready at about medium heat. Mix the pineapple sauce together and dip the chicken into the sauce before placing on the barbeque. Because the chicken is pretty well cooked already you will only need to baste and turn the chicken a few times on the grill. This will probably only take about 15-20 minutes depending on your personal preference. Remove chicken from grill and place on a platter. Pour the remaining sauce over the chicken and it’s ready to serve! Pair this with corn on the cob or grilled vegetables, baked potatoes (or rice) and some fresh rolls. Enjoy!