This Beer Can Chicken with Coconut Pineapple Peri Peri Sauce pairs an American cookout favorite with the bold chile character of Portuguese-inspired peri peri. Lager helps support the chicken as it roasts over indirect heat, while the separate coconut-pineapple sauce brings creamy tropical sweetness and a lively spicy finish.
Portuguese
Beer Can Chicken with Coconut Pineapple Peri Peri Sauce
This is my idea of a good afternoon: something delicious on the grill, a cold drink nearby and no reason to rush everyone away from the table. Beer-can chicken already has that easy American cookout spirit, but I like giving it a little adventure. My coconut pineapple peri peri sauce brings a Portuguese and southern African influence, with fruity sweetness, creamy coconut and a lively kick of chile. Spoon it over the golden chicken or keep it beside your plate for dipping—I like being able to make each bite as saucy as I please.
Mary’s Introduction
Why These Flavors Work
Savory dry-rubbed chicken and crisp, smoky skin provide a hearty base for the Coconut Pineapple Peri Peri Sauce. Coconut softens the chile heat, pineapple adds sweetness and acidity, and peri peri gives the familiar American beer can chicken a vibrant Portuguese-inspired finish.
SAVE FOR THE LEFTOVER IDEA
Save 3 cups shredded (about half the roasted chicken) to make Pulled Beer-Can Chicken Sliders with Coconut-Pineapple Peri-Peri Slaw.
THE RECIPE
Beer Can Chicken with Coconut Pineapple Peri Peri Sauce
Prep 15 minCook 90 minTotal 105 min
Equipment Needed
- Grill
- Heavy duty cast iron pan
- Instant read thermometer
Ingredients
Beer Can Chicken
For Serving
Instructions
Chef Notes
- Keep the cast-iron pan entirely over the indirect-heat side of the grill so the bottom of the chicken does not scorch before the interior is cooked.
- The beer can and its contents will be extremely hot after grilling; stabilize the chicken and protect your hands when separating the bird from the can.
- Nutrition note: The estimate includes one serving of Coconut Pineapple Peri Peri Sauce (one-sixth of the sauce recipe) per chicken serving. Spoon on more or less to taste; the nutrition values will change with the amount used. Salt added to the sauce to taste is not quantified.
- How do you know the protein is done? For this whole chicken (poultry), insert an instant-read thermometer into the thickest part of the breast and the innermost thigh and wing without touching bone; each area must reach 165°F. The meat should look opaque, the juices should run clear and the leg joint should move easily, but temperature—not color or feel alone—is the safety test.
Nutrition estimated per serving
697 Calories51.7 g Protein17.7 g Carbs43.5 g Fat16.8 g Sat. Fat3.1 g Fiber6.6 g Sugar701 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories697
Protein51.7 g
Carbs17.7 g
Fat43.5 g
Sat. Fat16.8 g
Fiber3.1 g
Sugar6.6 g
Sodium701 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
How to Make Beer Can Chicken with Coconut Pineapple Peri Peri Sauce
Season the Chicken
Coat the whole chicken on every side with the dry-rub chicken seasoning, garlic powder, onion powder and kosher salt.
Prepare the Grill
Heat the grill to medium-high and arrange it for indirect cooking, leaving one side without heat underneath.
Set Up the Pan
Place a heavy-duty cast-iron pan on a stable surface.
Position the Chicken
Slide the chicken cavity over the opened, full lager can so the chicken sits upright with its drumsticks touching the pan.
Move to Indirect Heat
Set the uncovered cast-iron pan on the side of the grill without direct heat underneath.
Roast the Chicken
Close the grill lid and cook for 1–1½ hours, until the skin is golden and crisp.
Check for Doneness
Confirm that the chicken has reached an internal temperature of 165°F.
Carve and Serve
Carefully remove the hot beer can, carve the chicken and serve it with Coconut Pineapple Peri Peri Sauce.
Recipe Guidance
Storage
Remove the chicken from the can, carve it, and refrigerate it in a shallow airtight container within 2 hours. Keep the Coconut Pineapple Peri Peri Sauce in a separate covered container. Use the chicken within 3 to 4 days.
Reheating
Place the chicken in a covered baking dish with a small splash of water or broth and warm at 325°F until it reaches 165°F. Uncover briefly at the end if you want to refresh the skin; serve the sauce separately.
Make Ahead
The chicken may be seasoned and refrigerated, covered, up to 24 hours ahead. Prepare the separate website sauce ahead and refrigerate it, but wait to open the beer and position the chicken on the can until the grill is ready.
Serving Suggestions
Carve the chicken and spoon or pass the Coconut Pineapple Peri Peri Sauce at the table. Serve with grilled vegetables, rice, or a crisp salad to balance the sweet heat.
