BBQ77/17 – Rotisserie Pineapple:
I sliced the top, bottom and sides off the pineapple then pushed the rotisserie bar through the middle. It was only a small pineapple so I didn’t bother putting the end spikes on as it was pretty solid on the rotisserie bar.
The grill was starting to cool after cooking chicken satay so I put the rotisserie on to grill and made the glaze sauce: Butter, brown sugar cinnamon, cardamom, vanilla extract and Whisky.
After about 10 minutes I brushed the glaze on whilst the rotisserie was still spinning. The fire started flaring up so I put the lid on to calm it down a bit.
After a few minutes I glazed it again:
After another 10 minutes it was ready:
This was such an easy cook but the end result was fantastic. The pineapple was really tasty, the glaze worked well. I had a little bit left over which I eat the next day, it tasted even better from sitting for a while!
I will do this again in the future, it’s a good way to get an easy dessert and make use of the fuel after a cook. A bit of ice cream would work well with it!
Great bit of advice from TheBigGayAl: “One of my faves – with a rum and raisin ice cream. Try vacpac the pineapple with muscavado sugar & a shot of rum for 24hr before the cook”
Noted for next time, this is happening!