The trick is to smoke the meat and not make the meat smoke
BRAZILLIAN ROTISSERIE PINEAPPLE
Date: August 14, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Brazilian Rotisserie Pineapple
The glaze consists of primarily granulated sugar with cinnamon and cloves mixed in
The sugar, cinnamon and cloves have been mixed together
The pineapple goes on the spit crosswise so you aren’t running the spit through the entire core
The first application of the sugar cinnamon mixture
After 35 minutes & applications of sugar every 5 minutes, the pineapple is ready to come off.
The pineapple is ready to be carved. The valleys are where the eyes where and give more surface area for the glaxe
The pineapple has been sliced in 1/2” chunks
The pineapple was served with some cinnamon and sugar cookies
The sugar glazed exterior of the pieapple was sweet, but the interior was even sweeter. This is an amazing dessert!!
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I saw Steven Raichlen doing this on his Primal Grill TV show and I knew I had t have it, later that day as a matter of fact. The recipe uses a 3 part glaze from sugar, cinnamon and cloves. The pineapple has the skin removed and the v-shaped slots are cut on the angle to both remove the eyes and create more surface area to hold the sugary glaze. The pineapple spent 35 minutes on the spit until it was golden brown on the outside. The glaze gets applied every 5 minutes. The pineapple is then cut into 1/2 thick slices. The flavor was amazing!! With the constant application of sugar I was surprised that the interior of the pineapple was actually even sweeter than exterior. This dessert is relatively simple to make and makes for both a great presentation and great dessert.