We love fresh pineapple, especially when it’s grilled. You know what’s even tastier. Grilled pineapple with a sauce made of orange juice. We had been given a mountain of fruit, including a basket of oranges and a beautiful pineapple.
We made a sweet and spicy sauce from the oranges with chilli flakes. That flavour combination worked surprisingly well.
For this recipe, you use a ripe pineapple. You can recognize them by the yellow glow of the peel. If the pineapple turns dark yellow or orange, it is too far. If it’s green, it’s sour. A ripe pineapple is nice and sweet, and you can smell it from afar.
If you have a pineapple that is not yet ripe, you can leave it for a while or make it sweeter by slathering it with sugar and letting it soak overnight.
We’re going to grill the pineapple on the Joetisserie. We placed the divider in the coal basket so that the sauce that drips from the pineapple does not end up on the coals. Not only will that stink, but the glowing coals will also cool down.
Once you’ve lit the coals, you can make the sauce. It’s just a matter of throwing everything in a pan and letting it simmer until the sauce has thickened. When the sauce can cover the back of a spoon, it is thick enough. If you wait longer, the sauce will be too thick. You will only notice this when the sauce has cooled down, and you can no longer get it out of the pan.
Thread the pineapple onto the skewer of the rotisserie. The core of a pineapple is still quite hard, so it helps if you start with a thin knife first. Then it is still a bit tough to do, but not impossible.
After the first 30 minutes, brush the pineapple with the sauce. Then wait for the sauce to caramelize and then apply another layer. Do this as often as you want or until the pineapple turned soft and is ready to take off.
Serve this grilled pineapple as a dessert with ice cream and an extra scoop of the sauce. Are you also going to make this grilled pineapple? Let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 1 ripe pineapple
50 grams unsalted butter
60 grams of caster sugar
150 ml orange juice
1 teaspoon chilli flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
Juice of half a lemon
- Make the sauce by melting the butter. Add the sugar and orange juice and stir well until the sugar has dissolved.
Then stir in the chilli flakes, salt, pepper and lemon juice. Let it cook until the sauce can coat the back of a spoon.
Peel the pineapple by removing the head and butt. Then cut off the skin and check whether all the dark spots have been removed.
Prick a hole in the core with a thin knife and then thread the pineapple on a spit.
Grill the pineapple for 30 minutes at a temperature of about 160ºC (320F). A lower temperature is allowed but not go much higher.
After half an hour, brush the pineapple thickly with the sauce. Then whenever the sauce starts to stick.
When the pineapple has become nice and soft, remove the spit from the barbecue and let the pineapple cool.
Cut the pineapple into thick chunks and serve with ice and an extra scoop of the sauce.