1 large Dole® Pineapple
1 small Dole Red Onion, halved and thinly sliced
½ small head red cabbage, cored and thinly sliced
½ cup red wine vinegar
1 tbsp coconut sugar
½ tsp kosher salt
4 garlic cloves, smashed
2 bay leaves
1 tsp whole black peppercorns
2 small Serrano chilis, minced
4 cups favorite wood chips
2 cups shredded rotisserie chicken breast
½ cup barbecue sauce
3 wooden skewers (4")
Prep Time: 30 min
Cook Time: 1 hr 55 min
1 Whisk vinegar, sugar, salt, and 1 cup water in a large bowl. Add garlic, bay leaves, peppercorns, onion, Serrano chilis, and cabbage; toss. Let cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour, no more than overnight, before serving.
2 Stir chicken and ¼ cup barbecue sauce in a medium bowl; tightly enclose in a foil packet using 12 x 24" sheet of nonstick aluminum foil and set aside.
3 Cover wood chips with water in a large bowl; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips and place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal).
4 Cut 1" crosswise slice from top of pineapple; reserve. Leaving at least 1" pineapple flesh, core pineapple using a pineapple corer or paring knife before removing pineapple skin. Replace top of pineapple and secure with skewers.
5 Place pineapple on the unlit side of the hot grill; cover and cook 1 hour or until very tender, adding remaining chips halfway through cooking. Transfer pineapple over to lit side of grill; brush with remaining ¼ cup barbecue sauce. Place chicken foil packet on lit side of grill; cover and cook 15 minutes, or until chicken mixture is heated through, turning pineapple occasionally.
6 Transfer pineapple to cutting board; remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices; serve with Spicy Quick Pickled Cabbage.
To learn more about Dole, visit www.dole.com