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Tasty

Piña rellena de pollo a la barbacoa

Piña rellena de pollo a la barbacoa

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INGREDIENTS

Servings: 6

1 pineapple

1 pound boneless, skinless chicken thigh

Salt to taste

Pepper to taste

Barbecue sauce to taste

6-8 slices bacon

24-30 Toothpicks

PREPARATION

Preheat oven to 180ºC/350ºF.

Peel the pineapple and make an 1-inch cut to the bottom.

Using a knife, cut squares 1-inch each side. Carefully cut as deep as possible without cutting through the top of the pineapple.

Using a spoon, remove the excess pineapple. You can use what's left over for a pineapple juice!

In a pan over high heat, add a small amount of oil and the chicken. Sprinkle with salt and pepper. Cook until the chicken is lightly golden, and flip to cook the other side.

Brush the chicken with barbecue sauce on both sides.

Stuff the hollowed pineapple with barbecue chicken.

Wrap the pineapple with strips of bacon by placing them on top of the pineapple, and setting them with toothpicks. Bake for 30 minutes.

Cut, serve, and enjoy!

Inspiration from: https://www.facebook.com/josh.bush.58323/photos...

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