Rotisserie Pineapple
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
Equipment:
- 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)
Rotisserie Pineapple
Prep Time: 15 minutes- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Category: Rotisserie
Cuisine: American
Print Recipe
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Rotisserie Pineapple recipe. Looking for a “wow, did they really do that” recipe for your rotisserie? Try a pineapple
Ingredients
- 1 Pineapple
Instructions
- Trim, peel, and spit the pineapple: Cut the top and bottom off the pineapple. Working around the outside of the pineapple, cut the rind off in 1 inch strips, making sure you cut deep enough to remove the eyes. Once the first strip of rind is removed, you can see the eyes in the pineapple; use them as a guide for how deep to cut the rest of the way. Drive the spit through the center of the pineapple, and secure the pineapple to the spit with the spit forks.
- Set up the grill for indirect high heat: Set the grill up for indirect high heat with a drip pan in the middle of the grill. (On my 6 burner Weber Summit, I turn on burners 1 and 6, and the infrared rotisserie burner.)
- Rotisserie the pineapple: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the pineapple. Close the lid and cook until the pineapple is softened and browned around the edges, about 1 hour. (On my Weber Summit, I check the pineapple after a half an hour, and turn off the infrared rotisserie burner if the pineapple is browning at the edges.)
- Serve: Remove the pineapple from the rotisserie spit. Be careful – the spit and forks are blazing hot. Let the pineapple rest until it is cool enough to handle, then slice and serve.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Inspired by:
Steven Raichlen’s TV show, Barbecue U.
Steven Raichlen’s blog.
 Check out my cookbook, Rotisserie Grilling. |
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
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I usually core and cute the pineapple into 3/4 inch round slices then grill them. Not sure if rotisserie would add anything. Highly agree that a scoop of rich French Vanilla ice-cream on the pineapple is like mouth heaven.
@TheCanadian:
That’s what I thought; in fact, I still grill pineapple a lot; it’s a pain putting it on the rotisserie.
But…the rotisserie gives it a browned, carmelized outside (without burning) that I can’t quite get on the grill.
Do I use the rotisserie all the time? No, usually I use the grill. But when I want to cook the pineapple to the best of my ability, I pull out my rotisserie spit and get to work.
@r:
That sounds delicious! I’ve got a pineapple/ham kebab recipe that I’m planning on posting – it sounds like you did a similar thing jumbo sized!
Great pineapple recipe! We also took one and wrapped it with bacon slices using toothpicks to hold it on. Make sure to watch your drip pan so you don’t have a bacon grease fire.
We have another way too… Skin pineapple and leave the core. Slice it into 2 to 3 inch rounds and then alternate pineapple round then canadian bacon or ham in between each pineapple round. cook time is roughly an hour at 350 or so.
Serve with a light dust of powdered sugar.
I have had rotisserie grilled pineapple several times in Brazil and they served it hot with cinnamon sugar. This was heavenly!
@Anonymous:
I have to try the cinnamon sugar idea – that sounds inspired!
This doesn’t work over charcoal… the pineapple gets too smoky.
Yes, there is such a thing.
But it does work really well over a campfire.
I’m sorry to hear that you didn’t like it, but…I cook pineapples over charcoal all the time, and they’ve always worked for me: https://www.dadcooksdinner.com/2011/07/rotisserie-chicken-and-pineapple-hawaii.html
remove the core of the pineapple ,stuff it with cheese(goat cheese or parmezan) and the wrap arround a piece of boneless pork shoulder or leg not to thick, and go for low and slow!three controversial flavours you will be amazed!Great job thanks for all the tips and tricks!
Thank you! What do you mean by “and then wrap around a piece of boneless pork shoulder”? Do you mean wrap the pork around the pineapple?
yes thats what i mean, you will make a three core spit roast ,dont go for pulled pork .Roast enough time to be able to cut nice tender clices, so you can taste the pork the caramelized pineapple an the saltiness of the cheese!