Spit Roasted Pineapple with Cinnamon, Sugar and Cloves

  • Yield: 4 to 8 servings
  • Prep: 10 mins
  • Cook: 10 mins


1 ripe pineapple
1cup sugar
2tablespoons ground cinnamon
1/2teaspoon ground cloves
2tablespoons butter
Vanilla or creme brulee ice cream
1 bunch fresh mint, optional


  1. Peel pineapple and make spiral cuts to remove the eyes.
  2. Place sugar, cinnamon and cloves in a bowl; stir to mix.
  3. Set up grill for spit-roasting following manufacturer’s instructions and preheat as hot as it will get.
  4. 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.
  5. 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.
  6. 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.

Nutritional Info *per serving

  • Glycemic Load 34
  • Calories 360
  • Fat 6g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 50mg
  • Potassium 20mg
  • Carbohydrate 83g
  • Fiber 5g
  • Sugars 71g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 2%