Spit Roasted Pineapple with Cinnamon, Sugar and Cloves
- Yield 4 to 8 servings
- Prep 10 mins
- Cook 10 mins
Grilling makes fresh pineapple extra-sweet.
- 1 ripe pineapple
- 1 cup sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 tablespoons butter
- Vanilla or creme brulee ice cream
- 1 bunch fresh mint, optional
- Peel pineapple and make spiral cuts to remove the eyes.
- Place sugar, cinnamon and cloves in a bowl; stir to mix.
- Set up grill for spit-roasting following manufacturer’s instructions and preheat as hot as it will get.
- Thread pineapple onto rotisserie spit crosswise so spit passes through middle of fruit and ends will be closest to the fire. Working over a tray or sheet pan, sprinkle about half the sugar mixture on all sides and the ends of pineapple, crusting it as thickly and as evenly as possible.
- When ready to cook, attach spit to rotisserie mechanism and turn on the motor. Spit-roast pineapple until it is darkly browned on outside. This can take as little as 10 minutes or as long as 20 depending on how hot your fire is. (I suggest doing this on a charcoal-burning rotisserie, which gets hotter than a gas one. Keep the grill covered, which will make it hotter, still.) Halfway through spit-roasting, brush pineapple with melted butter and sprinkle remaining sugar mixture over it.
- Place pineapple on a cutting board. Remove spit and slice pineapple crosswise. Serve hot with ice cream and a sprig of fresh mint.
Recipe by Steven Raichlen.