Blackstone-seared chicken, pineapple, and vegetables baked in pineapple shells until hot and caramelized.
PREP20 min
GRIDDLE15–20 min
BAKE10–15 min
SERVESAbout 4
THE STORY
Griddle flavor, oven finish.
The chicken and vegetables get their char on the Blackstone, then everything moves into hollowed pineapple halves for a short oven finish. That second stage heats the boats through and caramelizes the filling without softening the shell too far.
Barbecue sauce gives the sweet-smoky version, while teriyaki is the built-in alternate profile. Either way, the pineapple flesh goes back into the filling so nothing is wasted.
Method
Make the boats.Halve the pineapple lengthwise. Scoop out the flesh, leaving sturdy shells, and dice the fruit.
Season.Toss chicken with oil, BBQ seasoning, salt, and pepper.
Sauté.On a hot Blackstone, cook onion, pepper, broccoli, and kale with oil until tender-crisp and lightly charred.
Cook the chicken.Sear until nearly cooked through. Add pineapple and BBQ sauce; cook until glossy and the chicken reaches 165°F.
Fill.Set the pineapple shells in foil pans or on a sheet pan. Fill with chicken, pineapple, and vegetables.
Bake.Bake at 375°F for 10–15 minutes, until hot and lightly caramelized. Serve straight from the boats.
For the alternate version, swap the BBQ seasoning and sauce for your favorite teriyaki profile. Keep the oven finish short so the pineapple shell stays sturdy.
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