Cooking with Curtis: Hawaiian Chicken with Grilled Pineapple


Hawaiian Chicken with Grilled Pineapple

Prep: 5 min
Cook: 45 min
Serves: 4


  • 4 chicken quarters, about 10 oz. each
  • Kosher salt
  • 1/2 large pineapple, peeled, cut crosswise into 1/2-in.-thick slices, divided
  • 3 tbs. packed dark brown sugar
  • 3 tbs. reduced-sodium soy sauce
  • 2 tbs. Winn-Dixie ketchup
  • 2 tbs. rice vinegar
  • 1 tbs. Sriracha
  • One 1 1/2-in. piece fresh ginger, peeled, thinly sliced
  • 1 tsp. canola oil, plus more for brushing
  • 2 cups steamed Winn-Dixie long-grain white or brown rice, for serving



  • Prepare a grill for medium heat. Season chicken with salt.
  • In a blender, puree 1/2 of pineapple, sugar, soy sauce, ketchup, vinegar, Sriracha, and ginger until smooth. Strain through a fine-mesh sieve into a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer glaze for about 8 minutes, or until thickened and reduced by half.
  • Brush grill grates with some oil. Grill chicken for about 25 minutes, turning as needed, or until it is cooked through and still juicy. During last 5 minutes of grilling, baste chicken with pineapple glaze. Transfer chicken to a plate to rest for 10 minutes.
  • Meanwhile, coat remaining pineapple slices with 1 tsp. of oil and grill for about 4 minutes on each side, or until softened and lightly charred.
  • Divide chicken and pineapple among 4 plates and serve with rice.
  • Make-ahead
    Pineapple glaze can be made up to 1 day ahead, covered and chilled.