Rotisserie Pineapple seems exotic, but it is easy – the only hard part is driving the spit through the core of the pineapple.
Now, most people aren’t as rotisserie crazy as I am, with an extra spit lying around. That’s OK – cook it on the same spit as the main course. It will take about an hour to rotisserie a pineapple, at indirect high heat; the same time it takes for a 4 pound chicken, a beef rib roast, or a pork loin. Put the pineapple on the end of the spit, next to the roast, and you have a sweet side dish to serve with dinner. Or, save the pineapple for dessert and serve it with a scoop of vanilla ice cream.
Video of Recipe:
Recipe: Rotisserie Pineapple
- Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Here is the current version of this grill.)
- aluminum foil drip pan (9″x11″, or whatever fits your grill)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It’s a Kindle e-book, so you can download it and start reading immediately!
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, or buy something from Amazon.com through the links on this site. Thank you!