South Dakota Pineapple Glazed Pheasant

Introduction

Grilling wild pheasant over fire on the Arteflame Grill unleashes an incredible depth of flavor. Brushed with a sweet pineapple glaze and reverse-seared to juicy perfection, this South Dakota-inspired dish celebrates local game with a tropical twist you won't forget. Whether you're new to cooking wild game or a seasoned grilling pro, this recipe will leave your guests asking for seconds.

Ingredients

• 4 wild pheasant breasts, boneless and skinless
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 2 tablespoons butter (for grilling)
• Salt and freshly ground black pepper, to taste
• Fresh pineapple rings (optional, for garnish and extra grilling flavor)
• Chopped cilantro or parsley for garnish

Instructions

Step 1: Get the grill ready

1. Pour a little vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood on top of the oiled napkins.
3. Light the napkins and allow the fire to burn. Your grill will be ready for cooking in about 20 minutes. The center grill grate will reach over 1,000°F, perfect for searing.

Step 2: Make the pineapple glaze

1. In a bowl, mix pineapple juice, soy sauce, brown sugar, grated ginger, garlic, apple cider vinegar, and red pepper flakes.
2. Stir until sugar is dissolved. Set aside for glazing and basting.

Step 3: Prepare the pheasant

1. Pat dry the pheasant breasts and season with salt and black pepper on both sides.
2. Lightly brush with pineapple glaze and let them marinate for 10 minutes while the grill comes to temperature.

Step 4: Sear on the center grate

1. Add a bit of butter directly to the center grill grate.
2. Place the pheasant breasts on the center grate for a quick sear, about 1 minute per side, to lock in juices and create grill marks.

Step 5: Finish cooking on the flat griddle

1. Move the seared pheasant breasts to the flat cooktop area of the grill (closer to the outer edge for lower heat).
2. Baste continuously with the pineapple glaze.
3. Cook for approximately 5–7 minutes per side or until internal temperature reaches 150°F. Remove from the grill and let rest—carryover heat will bring it to the perfect 165°F.
4. Grill pineapple rings on the cooktop griddle until caramelized and golden.

Step 6: Garnish and serve

1. Slice pheasant breasts and garnish with chopped cilantro or parsley.
2. Serve with grilled pineapple rings on top or on the side.

Tips

• Always reverse sear using the Arteflame’s center grate first, then finish on the flat cooktop griddle for perfect results every time.
• Butter adds richer flavor than oil and enhances caramelization on the flat griddle.
• Use the grill's heat zones intelligently; the outer edge is ideal for gentler cooking and reheating sides.
• Remove wild game meats from the grill about 15°F before your desired temperature; resting will finish the cook and lock in juices.

Variations

1. Spicy Pineapple Jalapeño Pheasant: Add finely chopped jalapeños to the glaze for an extra spicy South Dakota twist.
2. Teriyaki Glaze Pheasant: Replace pineapple juice with teriyaki sauce and add a touch of sesame oil for a more umami-forward flavor.
3. Maple Pineapple Pheasant: Mix in 2 tablespoons of maple syrup for a richer, deeper sweetness that pairs beautifully with smoky pheasant meat.
4. Lemon-Herb Glazed Pheasant: Replace pineapple with lemon juice and add chopped rosemary and thyme for a citrusy herbaceous take.
5. Tamarind-Pineapple Fusion: Blend tamarind paste and pineapple juice in a 50/50 ratio for a bold sweet-sour glaze with exotic complexity.

Best pairings

• Grilled asparagus or charred broccolini (cooked on the flat griddle)
• Fingerling potatoes sautéed in butter and garlic on the cooktop
• Crisp South Dakota white wine or a chilled IPA
• Grilled stone fruit like peaches or nectarines for dessert

Conclusion

This South Dakota Pineapple Glazed Pheasant recipe proves that wild game can be both rustic and refined. Cooking it on the Arteflame grill brings out its natural texture and flavor while the sweet-savory glaze adds tropical depth. With virtually no cleanup and a showstopping presentation, this dish is perfect for both backyard gatherings and elevated outdoor dining.