Anything you can cook on a grill you can cook over the fire! Including this sweet and tangy Tropical BBQ Chicken and Veggies! Be sure to prep the pineapple and make the BBQ sauce before heading out and this will be a delicious meal that comes together so easily.
Coolers make great prep stations out in the wild. And dogs make great supervisors.
Chop up all the veggies and spread them out over grill pan. Drizzle with olive oil and soy sauce. Sprinkle with ginger, garlic, salt and pepper and they’re ready for the fire!
Place on a grill over the fire. Stir occasionally until they are cooked through. Maybe accidentally throw some in the fire! Sacrifices to the fire god makes the food taste better.
Brush the chicken with the prepared bbq sauce. Make sure to get both sides! Time to head to the fire!
Place pineapple rings directly on the grill allowing them to char up a bit and get those awesome grill marks. They’ll cook pretty quick so keep an eye on them.
So good! They’ll keep well off to the side as you finish cooking the chicken and veggies.
Cook the chicken over the fire flipping every 5 minutes or so and brushing with more BBQ sauce each time. Chicken is done when there’s no pink in the middle and the juices run clear. Kinda hard to tell over a fire so I recommend bringing a meat thermometre. 70 C / 165 F is the goal.
Plate up the grilled veggies, pineapple and chicken, along with one more good brush with the reserved bbq sauce and enjoy!
| Prep Time | 20 min |
| Cook Time | 30 min |
| Servings |
people
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- 4-6 chicken thighs Bone in, skin on. Chicken breasts also work
- 1 cup BBQ sauce cook's choice!
- 1 pineapple whole or pre-peeled and cored
- 1/3 cup pineapple juice
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 bell pepper
- 1 zucchini
- 1 yellow onion
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 tsp garlic
- 1 tsp ginger
- salt and pepper
Ingredients
Chicken and BBQ Sauce
Sides
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- Peel the pineapple and slice into rings. Use a biscuit cutter to cut out the core of each ring.
- Reserve 8 rings. Throw the rest into a food processor or blender and blend until liquified. Press the pulpy juice through a fine mesh sieve.
- MIx the BBQ sauce, pineapple juice, soy sauce and garlic. Store in a plastic container in a cooler until use.
- Chop up the pepper, zucchini and onion into chunks.
- Spread out over a large tinfoil grill sheet. Drizzle with olive oil, soy sauce and seasonings.
- Reserve 1/4 c of prepared BBQ sauce for after cooking. Brush chicken with the remainder of the BBQ sauce.
- Place chicken skin side down and pineapple rings on a grill over the fire.
- Once the chicken skin is good and crispy flip them over. Baste the other side in BBQ sauce. Keep flipping and basting every 5 minutes or so until the chicken is cooked through and the juices run clear. 15-20 min
- Flip pineapple rings over once they start to get grill marks. About 5 min. Leave another 5 minutes and then remove from grill.
- Add the tray of veggies to the grill. Stir occasionally until cooked through. 15-20 min
- Plate up the veggies, pinapple and chicken. Brush the chicken with some of the reserved BBQ sauce and enjoy!
