Brazilian pineapple Archives

Brazilian Rotisserie Pineapple

One of the things I learned while making Brazilian rotisserie pineapple is that the eyes on a pineapple grow up the sides at an angle. You get a really great presentation when you remove them in a spiral pattern. And it gives the coconut milk and cinnamon sugar more places to stick to.

Course Dessert

Cuisine Brazilian

Keyword pineapple, rotisserie

Prep Time 15

Cook Time 25

Servings servings

Calories 314kcal

Ingredients

1 pineapple
1 ½ cups sugar
2 tablespoons cinnamon
1 teaspoon ground cloves optional
½ cup coconut milk

Instructions

Twist off the crown of the pineapple and cut off the ends. Cut down the sides to remove the rind. Then, using a sharp knife, cut spiral cuts up the sides of the pineapple to remove the eyes.
Place the sugar, cinnamon, and cloves in a bowl and stir to mix.
Fire up your Big Easy. Get that rotisserie ready!
Skewer the pineapple crosswise with the rotisserie and NOT thru the length of the core.
Brush the pineapple with the coconut milk. Dust heavily with the cinnamon sugar mix.
Roast until the pineapple starts to turn golden brown.
Remove and let cool 10-15 minutes before slicing.
Serve with whipped cream.

Notes

Depending on the size of your pineapple and how heavy handed you are with the spices, you might have enough of the cinnamon sugar mix to make 2 pineapples.

Nutrition

Nutritional values are approximate.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Just finished off that great Caribbean jerk chicken you cooked on your Big Easy? Well, it’s time for dessert! Time to make Brazilian pineapple on the Char-Broil Big Easy! And man, oh man, what a delightful treat it is, too! Deliciously sweet pineapple, brushed with coconut milk and sprinkled with cinnamon-infused sugar. Roasted to perfection.

Brazilian pineapple on the Char-Broil Big Easy can be sliced and eaten as-is. Nothing else is required. But it’s even better topped with some cooling whipped cream or a scoop of ice cream. This dessert is so good that we made it twice in one week!

Cutting the Pineapple

You start by cutting the ends and rind off of a pineapple. Do not remove the core! Then you remove the eyes in a spiral pattern. I never realized that the eyes grow at about a 45 degree angle on the sides of the pineapple. Just remove them using a sharp knife, creating a nice little ‘canyon’ to hold the coconut milk and cinnamon sugar.

Prep your Big Easy and Get to Cookin’!

I lined a bunk-bed basket with foil to make cleanup easier. Lowered it into the Big Easy and let it go until it started to brown, about 30 minutes. Your time may vary, and you may want your pineapple to be a bit more caramelized. Use your own judgement. I don’t think you can go wrong no matter what!

Rest and Serve!

I let the pineapple rest a bit before I sliced it. It’s pretty darned hot right out of the Big Easy! And if you don’t have a Big Easy (and really, you should have at least one!) you can also make this recipe using a gas or charcoal grill with a rotisserie.

Char-Broil The Big Easy Bunk Bed Basket

You’ll love serving this pineapple with my Huli-Huli chicken. Also try my Bloomin’ apples, also made on the Big Easy!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Brazilian Pineapple on the Char-Broil Big Easy

Deliciously sweet pineapple, brushed with coconut milk and sprinkled with cinnamon-infused sugar. Roasted to perfection. Brazilian pineapple on the Char-Broil Big Easy is a win.

Course Dessert

Cuisine American

Keyword Big Easy, Char-Broil, pineapple

Prep Time 10

Cook Time 30

Resting Time 15

Servings servings

Calories 314kcal

Author Steven Raichlen