Smoked Pineapple
Makes 4 servings
Ingredients
- 1 (1) Pineapple
Instructions
- Leaving the pineapple top intact, if you choose, remove the outside of the pineapple but always leave the bottom of the pineapple attached.1 Pineapple
- If seasoning, cover the exposed fruit with your chosen seasoning.
- Preheat your smoker to ultra-low, 180 °F (82 °C), whichever is the lowest.
- Place the pineapple on the grill grates and smoke for 1 hour.
- Raise the temperature to 250 °F (121 °C) and continue to smoke for an additional 3 hours or until your desired doneness.
Notes
Brown Sugar and Cinnamon Smoked Pineapple
Combine ½ cup brown sugar and 1 tablespoon of ground cinnamon. Coat the pineapple with the brown sugar and cinnamon mixture before smoking.
Tajan Coated Smoked Pineapple
Use 3-4 tablespoons of Tajan to coat your pineapple before smoking. The amount of seasoning that is required will depend on the size of the pineapple and your seasoning preferences.
Fireball Soaked Smoked Pineapple
This is a variation that my Chef friend, Bill Twaler, C.E.C., told me about. I will make it next time I have a bottle of cinnamon whisky in the house. Soak your peeled pineapple in fireball whiskey or your other favorite cinnamon-flavored whiskey for 12-24 hours. I find that a zip-lock bag with the air removed works well when marinating.
Tequila and Lime Smoked Pineapple
Zest and juice 2 limes and add the zest and lime juice tequila to a zip-top bag, submerge a cut pineapple for 12-24 hours before smoking.
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