Cinnamon Whiskey Rotisserie Pineapple

Serves: 12

Preparation Time: 30 mins + 4 hours macerating time

Cooking Time: 60 minutes

Method

1. Score peeled pineapples in a diamond pattern, as this will allow for flavours to penetrate. Place the pineapples in large ziplock bags and pour in the whiskey, removing as much air as possible. Place in the refrigerator for 4 hours, turning after 2 hours.




2. Prepare the grill for rotisserie cooking and set the temperature to high heat.




3. Remove pineapples from whiskey (keep the whiskey for pineapple-infused whiskey cocktails!) and skewer onto the rotisserie rod.




1. Combine the dry ingredients and mix well. Coat the pineapples liberally with the dry mix and start cooking on the rotisserie.




1. After 30 minutes (or when the outside starts to dry out) coat with more dry mix being careful as the grill will have a lot of heat coming from it.




1. Once the sugar caramelises on the outside remove from heat and slide carefully off the rotisserie rod; slice pineapples into rings.




1. Serve with fresh fruit and ice cream.




Recipe Notes

• This recipe pair’s beautifully with Sorby Adams Eden Valley Rose 2021 (Naked Wines).
• The romesco sauce can be made in advance and stored in an airtight container in the fridge for 3 days.
• Reserved leftover tops can be used for soups, stews, or stocks.
• Romesco sauce is delicious served with barbecued meat, fish, or poultry or as a dipping sauce with crusty bread.



Appliance Used

Kalamazoo K750 LPG Marine Grade Hybrid Fire Built In Grill K750HB-AU-LPCYL-M6. Shop the entire Kalamazoo range here.