Pineapple Teriyaki Beer Can Chicken

par Mark Bacus

Tropical Grilled Delight

Get ready to transport your taste buds to the tropics with mouthwatering Pineapple Teriyaki Beer Can Chicken recipe! It's a flavor-packed adventure that'll have you dreaming of sunny shores and swaying palm trees. So, fire up your grill and prepare to embark on a culinary journey that's as delicious as it is unforgettable.

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A Mini Island Getaway

Inject some island vibes into your grilling session. While your chicken cooks to juicy perfection, why not crank up some tropical tunes and sip on a refreshing mocktail garnished with a pineapple wedge? Serve your meal with a side of coconut rice or grilled vegetables for a complete taste of paradise.

par Mark Bacus

Pineapple Teriyaki Beer Can Chicken

Portions: 4 people
Temps de cuisson: 1 - 2 heures


  • Main

A whole chicken cooked beer can style on top of a pineapple and smothered with teriyaki sauce. Pairs well with grilled pineapple that you had cut up and white rice.


  1. 01

    Rub olive oil all over the chicken and season thoroughly. Be sure to season under the skin as well. Take the teriyaki sauce and pour into bowl and set aside at room temperature until ready to use.



    • 1 Whole chicken
    • 1 tablespoon Olive oil
    • 1 1/2 cups Teriyaki sauce of choice
    • 3 tablespoons BBQ / Poultry seasoning of choice

  4. 02

    Take the pineapple and cut off the top. Then trim the outer edges to form a stand for the chicken to stand on.



    • 1 Pineapple

  7. 03

    Set the chicken upright on the pineapple stand so that it's standing up. Set your smoker / grill to 325˚F indirect. Add a wood chunk or chips of choice (I prefer apple or pecan). Place the chicken on the grill and begin cooking.


  9. 04

    Once the internal temperature of the chicken reaches roughly 150-155˚F smother the chicken with the room temp teriyaki sauce. Be sure to lightly baste so as to not rub off any of the seasoning.


  11. 05

    Once the internal temperature of the chicken reaches 165˚F, remove from the grill, and let rest for 15-25 minutes. Then, carve up and dig in.