Mr. Chuckles continues to experiment with our Kamado Joe grill, recently sprucing it up with their rotisserie attachment. This week, we’ve enjoyed rotisseried picanha steak and cornish hen.
After those hearty meaty meals, it was time to test out a sweeter treat. When Mr. Chuckles and I were staying at the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic, one of our favourites of the resort restaurants was the Brazilian steakhouse. A particular highlight on the menu was their grilled pineapple, a classic Brazilian dessert featuring pineapple coated in sugar and cinnamon, and then cooked to perfection and served off a spit-roast.
Did you know that pineapple grows as a small shrub? I never realized this until I spotted them on our ‘Spice Tour’ in Zanzibar.
Recipe
Adapted from Steven Raichlen’s Barbecue Bible.
Servings: 1 cored pineapple | Prep time: 10 minutes | Ready time: 50 minutes
Ingredients
- 1 whole pineapple
- 1½ cups brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground cloves
- ½ cup coconut milk
Steps
1) Twist the crown leaves off the pineapple and carefully cut the rind off the fruit. Using a sharp knife, make a series of spiral cuts to remove the eyes.
2) Place the brown sugar, cinnamon, and spices in a bowl and stir to mix.
3) Set up your grill for spit-roasting and preheat it to around 350 F.
4) Thread the pineapple onto the spit crosswise, so the spit passes through the middle of the fruit and the ends will be closest to the fire. Working over a tray, brush the pineapple on all sides with coconut milk, then sprinkle the outside with the cinnamon sugar over the pineapple on all sides and on the end, crusting it as thickly and as evenly as possible.
5) Spit-roast the pineapple until golden browned on the outside and aromatic (about 30 minutes).
6) Take the spit to the table, allow to rest for 10 minutes, and thinly slice the pineapple onto plates. Ready to serve.
👨🍳 Notes from Mr. Chuckles
This one turned out beautifully! It went really well with a scoop from our new favourite ice creamery, Ruru Baked, which I’ve mentioned in a previous post. I recommend the salted caramel.
For an adult version, you can consider serving with rum-flavoured whipped cream. To be even more authentic, substitute rum with cachaça, a Brazilian cane spirit.
Keep a close eye on the pineapple while cooking. We found a lot of variation on the recommended cook time, ranging from as brief as 10 minutes to as long as over an hour.
Our rotisserie attachment was the JOEtisserie Classic from Kamado Joe. It has served us well this past week, and we are looking forward to lots more rotisserie in the future!
I've Bean Travelling 
Leave a Reply