Pineapple-Barbecue Roasted Chicken

Pineapple-Barbecue Roasted Chicken
48 servings, 1 chicken half and 1/2 cup salad each


Ingredients Weights Measures
fresh pineapple, cut into 1/2-inch-thick slices, grilled 6 lb. 3 qt.
KRAFT Hickory Smoke Barbecue Sauce 16 lb. + 8 oz. 1-1/2 gal.
whole chickens (3-1/2 lb. each), cut lengthwise in half 84 lb. 24 each
salt and pepper - to taste
Bistro Sweet Potato Salad - 1 gal.


CUT cores from grilled pineapple slices; discard. Finely dice pineapple; mix with barbecue sauce. Set aside.

PLACE chicken in single layer in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe). Season with salt and pepper.

BAKE in 350ºF-convection oven 45 to 50 min. or until chicken is done (165ºF), brushing with 2 qt. of the barbecue sauce mixture (or with 1/3 cup of the sauce mixture for trial recipe) after 35 min. Meanwhile, heat remaining barbecue sauce mixture.

FOR each serving: Place 1/3 cup Bistro Sweet Potato Salad. Serve with 1 chicken half topped with 1/3 cup of the remaining barbecue sauce mixture.

Kraft Kitchens Tips

How to Grill the Pineapple
Trim pineapple; cut into 1/2-inch-thick slices. Brush lightly with oil; grill on medium-high heat 6 min. or until tender, turning occasionally.
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