Rotisserie pineapple with cinnamon sugar

Rotisserie pineapple with cinnamon sugar

Rotisserie abacaxi com açúcar e canela

By
From
South American Grill
Serves
10-12
Photographer
Bonnie Savage

This is a unique dessert that can be prepared on the barbecue. It is also traditionally eaten between courses throughout a meal to break through the rich flavours of grilled meats.

Ingredients

Quantity Ingredient
1 large sweet ripe pineapple
1/4 cup caster sugar
1 tablespoon ground cinnamon
vanilla ice cream, to serve (optional)

Method

  1. Using a large sharp knife, trim the ends off the pineapple and remove the skin and eyes.
  2. Preheat a gas barbecue fitted with a rotisserie to 200°C. Insert the rotisserie attachment lengthwise through the centre of the pineapple.
  3. Combine the sugar and cinnamon in a small bowl. Sprinkle onto a large tray. Turn the pineapple in the sugar to coat evenly.
  4. Secure the rotisserie according to the manufacturer’s instructions. Turn off the burners directly underneath the pineapple, leaving the side burners on medium. Place a drip tray filled with 1 cm water underneath the pineapple. Cook the pineapple for 20–25 minutes, or until it is hot and the sugar has caramelised.
  5. Wearing barbecue mitts, carefully remove the rotisserie rod. Cut the pineapple into slices and serve hot with ice cream, if desired.

Note

  • If you do not have a rotisserie barbecue, you can cut the pineapple into 2 cm thick rounds and grill over medium heat for 3 minutes on each side, or until hot and caramelised.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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