For almost 20 years I wondered why I didn’t get a rotisserie when I bought my first grill. Well, I solved that problem when I bought a Weber Summit S-670. I never knew how much I needed a rotisserie until I got one. Besides the ‘usual’ stuff like rotisserie chicken or ham, I also get to make delicious dishes like this Brazilian rotisserie pineapple. The pineapple is brushed with coconut milk then coated in cinnamon sugar. Onto the grill for a while and then sliced and served with whipped cream, it’s one delicious dessert!
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. Win!
You don’t need a massive Weber S-670 to make this. Any grill, gas or charcoal (Weber makes a rotisserie that works with their charcoal grill too!), with a rotisserie will do just fine. Just remember that you skewer the pineapple from the side and not lengthwise thru the core (which would be pretty hard to do!).
If you have a Char-Broil Big Easy you can make this great dessert on it, too!
Brazilian Rotisserie Pineapple
- 1 pineapple
- 1 1/2 cups sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cloves optional
- 1/2 cup coconut milk
- 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.