*Ok, not immediately. I saw him do this a few summers ago, but it’s been bouncing around my head since then, waiting for a chance to break free.
“5 years ago I could have a bad photo and a bare bones recipe with a 2 sentence headnote and have the number one spot on Google for that recipe.”
“It is becoming harder to stand out because there is so much more content, both good and bad out there.”
Recipe: Rotisserie Pineapple
- Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Here it is.)
- aluminum foil drip pan (9″x11″, or whatever fits your grill)
- 1 Pineapple
- 2 tbsp brown sugar
1. Prep the pineapple: Cut the top and bottom off the pineapple. Working around the outside of the pineapple, cut the rind off in 1″ strips, making sure you cut deep enough to remove the eyes (they’re inedible). Once you’ve cut the first strip off, you can see the eyes; use them as a guide for how deep you should cut the rest of the way around the pineapple.
2. Prepare the grill Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners. (See here for more rotisserie setup details.)
3. Skewer the pineapple: Make a pilot hole through the core in the center of the pineapple with a long, thin knife. I used a boning knife and used it to cut a asterisk pattern (*) in the core from both ends of the pineapple. Then, gently but firmly, push the spit through the core of the pineapple, until it sticks in the fork that you remembered to put on the spit before you started.* Sprinkle the pineapple evenly with the brown sugar, and pat it into the pineapple.
*I might have forgotten this the first time…
4. Cook the pineapple: Put the spit on the grill, start the rotisserie turning, and cook with the lid closed for 45 minutes to 1 hour, checking every 15 minutes. You want the pineapple to be a dark yellow, starting to brown around the edges, and nice and soft.
5. Serve the pineapple: Remove the pineapple from the spit, and cut into 2″ thick slices. Cut the slices into 2″ cubes, making sure to leave the core behind.
*Serve over ice cream. I’d use something simple – a good vanilla or chocolate ice cream. Of course, I’m a sucker for Rocky Road, so that would be OK as well. If you’re serving over ice cream, you want to serve the pineapple quickly, while it’s still warm.
*Coconut milk baste: instead of the brown sugar rub, baste the pineapple every 15 minutes with a mix of 1 15oz can coconut milk with the 2 tbsp brown sugar dissolved in it.
*The only problem I had with the recipe was the spit. Specifically, my ONE spit. I wanted to cook this as a side dish with my Rotisserie Pork Shoulder roast, but I only have one spit for my Weber Summit. I had to juggle things a bit. As soon as it was done, I took the pork off the spit, and let it rest for about five minutes. and then try to get the pineapple skewered on the hot spit.
This would be a good time to pull out the welding gloves; I used an oven mitt instead, for the hand holding the spit.
*Because this needs the spit, it doesn’t work as well as my grilled pineapple recipe as a side dish; I think of this rotisserie pineapple as a dessert. Start it on the rotisserie as soon as your other food is done, sit down to eat, and 45 minutes later it is ready for you to serve. I highly recommend the ice cream option in the variations…
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,
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