Chicken Piña Colada Stew
Winner 2024 
Wow, the entries for the Butchery BBQ Battle are pouring in, and this dish by Erwin Menkveld is what you'd call a true tropical BBQ adventure. It's simply too good not to share during this warm weather, so here's Erwin's recipe!
Some dishes start with a recipe. Others start with an idea. This Chicken Piña Colada Stew was inspired during a vacation on the island of São Miguel, famous for its pineapples. After enjoying a delicious Piña Colada, one thought came to mind: what if you transformed the flavors of this tropical cocktail into a BBQ dish? Preferably with a playful nod to a comforting slow-cooked stew.
Preparing the Chicken Piña Colada Stew
1. Brown the chicken
Heat a large pot or Dutch oven (or whatever you have available). Brown the chicken thighs and chicken breast on all sides until golden.
2. Add the onions
Add the chopped onions and cook until softened and translucent.
3. Add the vegetables and seasonings
Add the leek, zucchini, pointed sweet pepper and carrot, then cook for a few minutes.
Stir in the tomato paste and cook briefly.
Then add:
* diced tomatoes
* tomato passata
* coconut milk
* white rum
* crumbled bouillon cubes
* bay leaves
* thyme
* smoked paprika
Mix everything well and let the stew gently simmer so all the flavors come together.
4. Prepare the pineapples
Cut the tops off the pineapples and carefully hollow them out using a pineapple corer. Set the pineapple flesh aside for later.
5. Fill the pineapples
Fill the hollowed-out pineapples with the stew mixture, including the bay leaves.
6. Prepare the BBQ
Prepare your BBQ for indirect cooking at approximately 140 degrees Celsius.
Add peach wood chips to the charcoal or smoker box for a mild, fruity smoke flavor. Place the filled pineapples on the BBQ without their tops. Leave them uncovered so the peach smoke can infuse the stew.
7. Put the lid on
Once most of the smoking wood has burned away and the smoke starts to subside, place the pineapple tops back on.
(Keep in mind that you may need to trim the leafy crowns so your BBQ lid can close properly...)
8. Slow-cook
Cook the pineapples for approximately 2.5 hours at 140 degrees Celsius with the lid closed. Since this is a stew, it can easily cook even longer.
9. Finish the Piña Colada stew
Remove the bay leaves. Dice the reserved pineapple flesh into small cubes and stir it through the hot stew. This keeps the pineapple fresh, juicy and full of bright pineapple flavor.
If desired, garnish with shredded coconut and serve straight from the pineapple. Finish with a fun tropical touch, such as a cocktail umbrella or a flamingo pick ;)
ENJOY!