This pineapple looks way too sober.
The other night we hosted a friend we hadn’t seen in years. It was her first time in Hawaii, so we made sure we had plenty of Mai Tais on hand and I asked the wife to pick up a fresh pineapple. Well our friend was seriously jet lagged from her flight from Korea and she wasn’t in the mood for a Mai Tai. We had a nice dinner off the Kamado and the grill was still blazing hot. That is when I looked over at that lonely pineapple sitting on the counter and inspiration struck! I recalled a suggestion I received on KamadoGuru.com to give rotisserie pineapple a try from Guru Andy Scalzo. Andy makes it on his Carson Rodizio and had suggested it during my search for Brazilian recipes for my Olympic Watch Party.
Strip your pineapple naked and get it ready for a drink.
Just to get a little more fidelity on the technique, I did a quick google search and saw what Mike Vrbet fromdadCooksDinner.com had to recommend. My end result was hybrid of the two approaches. One of my favorite ways to serve pineapple is to chop
it up into little pieces, put them in a jar and fill the jar with Malibu Rum then serve cold. Maybe I should say my old favorite way…because this was pretty darn good.
Steps:
1) Chop off crown and base of pineapple
2) Peel the Pineapple but cutting off the peel with 6—8 cuts
Drink, Drink, Drink…That is Trader Vic’s Dark Rum in the syringe.
3) Inject the pineapple with a rum of your
choice (I used Trader Vic’s Dark Rum and this is why I call it “Drunk 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.
8) Slice thinly down the length of the pineapple and serve
You spin me right round baby….
My Cook:
My grill was blazing hot, just shy of 600 degrees on the dome
thermometer, so I didn’t need the hour recommended by Mike at Dadcooksdinner.com. Steve recommends using a cherry rub, but I
didn’t do that either. The pineapple cooked all the way through in about half the time that Mike recommended. The Joetisserie did exactly what it was supposed to do. The pineapple got a little crispier in some spots than I would have liked for aesthetic reasons, but it
Man you look toasted!
didn’t impact the flavor. For a very Hawaiian treat I served three slices with a scoop of vanilla and macadamia nut ice cream. I may have added a few extra splashes of rum for those who were interested!
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