POLLO AL MATTONE WITH GRILLED PINEAPPLE SIDES

Splash takes four plump birds, four wrapped bricks, six pineapples and one busy Weber to feed the afternoon watch.

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AFTERNOON EDITION
Thanks for bearing with us through the morning Conference Table flail. The news cycle was already moving when the Galley discovered that a box of pineapples downstairs was about to be declared surplus. Splash accepted the mission, collected the new Matsato knife, and headed for the Weber and Russell cooktop.

A box of ripe pineapples is not a problem. It is an opportunity wearing a prickly jacket. With an unspecified favor offered to Building food service, the fruit came upstairs and joined the afternoon menu.

The plan is simple: turn the pantry cloggers into a smoky, caramelized side for a suitably bricked chicken. The pineapple treatment is inspired by Brazilian churrascaria service, though Splash has been firmly instructed not to roam the patio waving hot skewers over the seated diners.

Fresh pineapple becomes sweeter and more fragrant over the grill. A coating of butter, cinnamon and sugar caramelizes over the heat, adding a warm tropical note to the crisp, lemon-and-herb chicken.

One plump chicken comfortably serves four or five people in the Galley. Four birds, with rolls and pineapple on the side, will cover the twenty people expected at shift change. Add another foil-wrapped brick if the grill arrangement needs more pressure.

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CREW
20

CHICKEN
4 birds

BRICKS
4, plus reserve

PINEAPPLES
6 large

GRILL
Weber

POLLO AL MATTONE

Chicken Under a Brick – scaled for twenty

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The weight of the brick- or other heavy thing- presses each spatchcocked bird evenly against the hot grate, producing crisp skin while the meat stays juicy. Traditionally a brick wrapped in foil; the weight can also be provided by a heavy cast-iron skillet like my 15-inch Lodge also works.

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INGREDIENTS

4 whole plump chickens (3 1/2-4 1/2 lb each), spatchcocked

1 cup extra-virgin olive oil

4 tablespoons chopped fresh rosemary

4 tablespoons chopped fresh thyme

12 cloves garlic, minced

Zest and juice of 4 lemons

Kosher salt and black pepper

4 foil-wrapped bricks, plus one reserve if needed

METHOD

Prepare the marinade. Whisk the olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.

Marinate the chickens. Rub the mixture over all four birds and beneath the skin. Refrigerate for at least 1 hour; overnight gives the best flavor.

Preheat. Bring the grill to medium-high heat. For oven cooking, preheat to 450 F.

Start skin-side down. Arrange the chickens on the grill with room for heat to circulate. Place one wrapped brick on each bird.

Grill or roast. Cook for 30-35 minutes. Remove the bricks, carefully flip the birds skin-side up, reduce the grill to medium and cook another 20-25 minutes.

Check temperature. The thickest part of the breast and thigh must reach at least 165 F.

Rest and carve. Let the birds rest for 10 minutes, then carve for buffet service.

Serve. Plate with grilled pineapple, rolls, salad or roasted vegetables.

GRILLED CINNAMON PINEAPPLE SIDES

Smoky, caramelized and scaled for both the coming and going watch sections, plus management hangers-on at the Conference Table.

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INGREDIENTS

6 large ripe pineapples

5 1/2 cups granulated sugar

6 tablespoons ground cinnamon

5 1/4 teaspoons ground nutmeg (optional)

12 tablespoons melted butter or coconut oil

METHOD

Prepare the fruit. Cut off each top and bottom with the sharp Matsuda knife. One quick slice foreachshould do it!. Stand the pineapple upright, remove the skin and trim away the eyes.

Core and portion. Quarter lengthwise, remove the core and cut into thick spears or rings.

Season. Mix the sugar, cinnamon and nutmeg. Brush the fruit with melted butter or coconut oil, then coat all sides with the mixture.

Grill. Cook over medium-high heat for 3-4 minutes per side, turning as the sugar caramelizes and grill marks appear. Reduce the heat if the coating begins to burn.

Serve. Bring the pineapple to the table warm beside the chicken. Leftovers work as dessert or over ice cream or yogurt.

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SPLASH’S RULE OF THUMB
One plump chicken feeds four or five hungry people. Four birds, four bricks, one Weber – and nobody leaves the patio hungry.

PUTTING IT ALL TOGETHER

Run the pineapple first if grill space is tight, then keep it warm in a covered hotel pan while the chickens finish. The fruit can also be reheated briefly on the Russell cooktop.

Carve each chicken into breast, thigh, drumstick and wing portions. Arrange the meat on warmed platters and place the pineapple on a separate tray so the cinnamon glaze does not soften the crisp chicken skin.

Add store-bought rolls and butter, then send the platters to the Conference Room at shift change. The result is Italian technique, tropical sweetness and practical crowd feeding in one afternoon meal.

BRICK. CHICKEN. FIRE. – PINEAPPLE. FLAVOR. – SUMMER, PERFECTED.

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