BBQ chicken with grilled pineapple and rice

This sticky, sweet glazed chicken goes perfectly with grilled pineapple, fluffy rice and crispy tortilla chips. Ready in minutes!








  • 2 Mission Foods Flour Tortillas 10″ (153940)
  • Olive oil
  • 2 teaspoons dried oregano
  • Sea salt, to taste
  • 1 cup Spice Empire White Long Grain Rice (174180)
  • 1kg chicken drumsticks
  • 500g chicken thigh pieces
  • 1 cup Maggi Gluten Free Legendary BBQ Sauce (190713)
  • 850g Golden Circle Pineapple Sliced in Syrup (442)
  • Coriander sprigs, for garnishing


1. To prepare the tortilla chips

Preheat the oven to 200°C and line a tray with baking paper. Cut each tortilla into 12 even triangles and arrange these in a single layer on the tray (you may need to bake these in 2 batches). Brush with olive oil and sprinkle on the oregano and a little sea salt. Bake for 5 minutes until slightly golden and crispy. Keep a close eye on these as they cook quickly!

2. To cook the rice

Cook the rice according to packet instructions and set aside for serving.

3. To cook the chicken and pineapple

In a large bowl, combine the chicken drumsticks, thigh pieces and BBQ sauce. Mix until all the chicken is coated well. Heat a grill plate or barbeque to medium heat and brush with olive oil. Add the chicken and cook for 10-15 minutes, turning halfway through. Baste the chicken with the leftover marinade while cooking for an extra sticky glaze.

When the chicken is almost done, arrange the pineapple slices on the grill. Flip each piece once there are nice grill marks.

4. To assemble

Arrange the chicken and pineapple on a serving platter and sprinkle with coriander. Serve with the rice and tortilla chips.