Ingredients for - Smoked BBQ-Stuffed Pineapple
How to cook deliciously - Smoked BBQ-Stuffed Pineapple
1. Stage
Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
2. Stage
Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
3. Stage
Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
4. Stage
Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
5. Stage
Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
6. Stage
Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.
