Rotisserie, Side dish
comments 11

Rotisserie Pineapple


Rotisserie Pineapple

Rotisserie Pineapple seems exotic, but it is easy – the only hard part is driving the spit through the core of the pineapple.

Trim_Pineapple_StoryboardNow, 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


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Rotisserie Pineapple

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes


Rotisserie Pineapple recipe. Looking for a “wow, did they really do that” recipe for your rotisserie? Try a pineapple


  • 1 Pineapple


  1. 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.
  2. 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.)
  3. 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.)
  4. 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.
  • Category: Rotisserie
  • Cuisine: American

What do you think?

Questions?  Other ideas?  Leave them in the comments section below.

Related Posts:

No rotisserie?  Try grilled pineapple.

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.

It’s a Kindle e-book, so you can download it and start reading immediately!

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Filed under: Rotisserie, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Paul Athens Greece says

    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?

      • Paul Athens+Greece says

        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!

  2. Michael Kish says

    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.

  3. Anonymous says

    I have had rotisserie grilled pineapple several times in Brazil and they served it hot with cinnamon sugar. This was heavenly!

  4. 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.

  5. @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.

  6. TheCanadian says

    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.

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