I have posted this on a few forums I participate in because it came out so well. The other day I wanted to do a Brazilian themed cook for my Olympic Opening Ceremony watch party. I got a lot of great suggestions, but the one that really stuck with me was a recommendation to do a rotisserie style pineapple. It just so happens recently I had a very sober pineapple sitting on my counter the and a grill that was still hot outside, so I figured I would give it a shot. The original recommendation suggested I coat the pineapple with a cherry rub, but I didn't have that in my pantry.
Steps:
1) Chop off crown and base of pineapple
2) Peel the Pineapple but cutting off the peel with 6—8 cuts
3) Inject the pineapple with a rum of your choice (I used Trader Vic’s Dark Rum and this is why I call it “Drunken Pineapple”)
4) Sprinkle turbinado sugar on the pineapple flesh
5) Spear the pineapple through the core with the spit and install forks
6) Install rotisserie on a hot grill
7) Cook for approximately 30 minutes, until the caramelization reaches desired level.
Slice thinly down the length of the pineapple and serve
I sliced it thinly and served with a vanilla macadamia nut ice cream that is made locally in Maui. I even added a splash or two of rum, it was delicious. I have had grilled pineapple before, but never like this and it was a good opportunity to take the Joetisserie for another spin.
Photos can be found by clicking the little globe under my signature.
