Tuesday, November 17, 2009

RECIPE - Rotisserie Pineapple


If you have a charcoal or gas rotisserie, try this absolutely wonderful and extremely simple Brazilian dessert. It's a perfect use of the heat remaining on the grill once you've removed your main course. While you are eating your steaks, or chicken, or fish, your dessert cooks in about 20-30 minutes.






ROTISSERIE PINEAPPLE

1 large, ripe pineapple, skin and "eyes" removed
sugar and powdered cinnamon to taste
coarse salt to taste (optional)
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Combine sugar and cinnamon to taste and spread the mixture on a cookie sheet. Skewer the pineapple on a rotisserie skewer, and secure well to assure that the pineapple will rotate with the skewer. Roll the pineapple in the cinnamon-sugar mixture to coat the fruit.

Place the pineapple over medium hot charcoal, or medium heat propane or gas grill, approximately 12 inches from the source of heat. Set the rotisserie to rotate, and cook the pineapple for 20 to 30 minutes, until the sugar-cinnamon coating has carmelized, and the fruit is hot and juicy.

Remove from heat, and release the fruit from the skewer. Cut into thick slices and serve while still hot. A ball of vanilla ice cream can be added to each slice if desired.

7 comments:

  1. I really like the pineapple, this is my favorite fruit and i usually enjoy preparing some recipe which contain pineapple. My boyfriend always enjoy what i do for him, He is really happy.
    Now we are too closer because he buy viagra really outstanding too.

    ReplyDelete
  2. I've just moved to Santa Cruz do Sul, and I'm sooooo happy to find your excellent blog as I begin my journey of learning to cook (and eat!) Brazilian foods.

    I don't have a grill, so I will try adapting this recipe to the oven.

    ReplyDelete
  3. Good luck with the project to adapt this recipe - I bet it will work. If it does, please post the results in a comment here. Other readers will thank you, no doubt.

    I just looked up Santa Cruz do Sul on Google Maps to find out where it was. A very long way from Fortaleza!

    JAMES

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  4. Tried the oven method several times; it turned out best when I covered the dish with foil.

    Cut up and baked, it doesn't have exactly the same texture and flavor as when it is grilled whole over the flames in the churrascaria, but is still nice.

    ReplyDelete
  5. I'm going to try the baking thing! Will flash it under the broiler towards the end to try to get more of the grilled effect :)

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