Ohio BBQ Pineapple Chicken on the Arteflame

Introduction

Sweet, smoky, and perfectly juicy—this BBQ Pineapple Chicken recipe brings island vibes to your Ohio backyard. With the unique capabilities of the Arteflame grill, you’ll lock in the flavor with a steakhouse-quality sear at the center, then finish to perfection on the flat top. Juicy grilled chicken, caramelized pineapple, and that irresistible BBQ glaze make this dish a guaranteed hit at any outdoor cookout.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups of your favorite BBQ sauce (preferably smoked or honey-based)
• 1 fresh pineapple, peeled, cored, and sliced into rings
• 2 tablespoons butter (for grilling)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh cilantro (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up Your Arteflame Grill

1. Pour a small amount of vegetable oil onto 3 paper napkins.
2. Place the soaked napkins into the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the fire build for about 20 minutes until the center grill grate is over 1,000°F and the cooktop is hot and ready.

Step 2: Marinate the Chicken

1. Season the chicken breasts with salt, pepper, smoked paprika, and garlic powder.
2. Place the chicken in a bowl and pour 1½ cups of the BBQ sauce over the top.
3. Cover and marinate for at least 30 minutes, up to overnight if desired.

Step 3: Grill and Sear the Chicken

1. Place the marinated chicken onto the center grill grate to sear it for about 1-2 minutes per side to lock in the juices.
2. Move the seared chicken to the flat top griddle to cook through gently in its own juices. Aim for an internal temperature of 160°F, then remove from the grill (it will reach 165°F while resting).

Step 4: Grill the Pineapple

1. Place the pineapple rings on the flat griddle closer to the center zone.
2. Add a dab of butter beneath each ring.
3. Grill for 2-3 minutes on each side until caramelized and golden-brown.

Step 5: Finish and Serve

1. Brush grilled chicken with the remaining ½ cup BBQ sauce while still on the griddle for a sticky, flavorful glaze.
2. Serve each chicken breast topped with a caramelized pineapple ring and sprinkle with chopped cilantro if desired.

Tips

• Always remove your chicken from the grill when the internal temp is 160°F — it will continue cooking off the grill to hit the perfect 165°F.
• Use butter instead of oil on the flat top for richer flavor and golden searing.
• Use different zones of the Arteflame griddle to manage heat — keep veggies further out and proteins near the center.
• Grill all accompanying sides at the same time; the large Arteflame surface allows for multi-dish perfection.
• Clean-up is a breeze—just scrape the flat surface and wipe it down after cooling.

Variations

1. Spicy Jalapeño BBQ Chicken: Swap the BBQ sauce for a spicy chipotle version and add grilled jalapeño slices for heat.
2. Teriyaki Pineapple Chicken: Use teriyaki sauce instead of BBQ for a sweet-savory Asian twist.
3. Citrus Herb Chicken: Marinate with a blend of lemon, lime, orange zest, and rosemary for a bright, fresh flavor.
4. Hawaiian BBQ Chicken Pizza: Slice the grilled chicken and pineapple over grilled flatbread with mozzarella and extra BBQ.
5. Bacon-Wrapped Pineapple Chicken: Wrap each chicken breast in bacon before grilling for smoky richness.

Conclusion

Grilling on the Arteflame turns everyday BBQ chicken into a gourmet experience. With a powerful sear and gentle finish, each bite is juicy, flavorful, and beautifully caramelized. This Ohio BBQ Pineapple Chicken recipe is perfect for cookouts, family dinners, or whenever you're craving something tropical with smoky depth.

Best Pairings

• Grilled sweet corn with herbed butter
• Chilled coleslaw with creamy lime dressing
• Ice-cold pineapple mojito or tropical pale ale
• Grilled sweet potatoes tossed in chili-lime butter