The roasted pineapple at kamado is cooked between 170 and 180°C for 50 to 70 minutes using indirect heat. Thanks to the stable heat of the ceramic, the natural sugars of the fruit gradually concentrate to create a melting texture and delicious caramelisation. A glaze of honey, vanilla, and lime results in a spectacular dessert ideal for the barbecue.
The spit-roasted pineapple is one of the most spectacular desserts that can be made on the barbecue or kamado. Thanks to the continuous rotation of the rotisserie, the fruit cooks slowly and evenly, allowing the natural sugars to concentrate while developing a beautiful golden caramelisation.
When regularly brushed with a glaze of honey, vanilla, and lime, the pineapple becomes incredibly melting. The gentle heat reveals its exotic aromas while the surface takes on a slightly crispy texture, comparable to delicate caramel.
This recipe is an excellent alternative to traditional desserts. Easy to prepare, visually impressive and perfectly suited for outdoor meals, it ideally concludes a meal by the fire pit, barbecue or kamado COEO.
NECESSARY EQUIPMENT
- 1 barbecue ou kamado QUATRO
- 1 rotisserie
- 1 kitchen brush
- 1 chef's knife
- 1 small saucepan
- 1 chopping board
- 1 serving dish
Number of people : 4
Preparation time : 15 minutes
Cooking time : 15 min
Difficulty : Easy
INGREDIENTS
For the roasted pineapple
- 1 large ripe Victoria pineapple (about 1.2 to 1.5 kg)
- 50 g of salted butter
- 3 tablespoons of acacia honey
- 2 tablespoons of brown sugar
- 1 vanilla pod
- The zest of one lime
- The juice of half a lime
- 5 cl of amber rum (optional)
For serving
- 4 to 8 scoops of Bourbon vanilla ice cream
- 50 g of toasted pecans
- 30 g of toasted grated coconut
- A few fresh mint leaves
- Salted butter caramel
PREPARE THE PINEAPPLE
Cut off the base and the top of the pineapple. Carefully remove the skin and eyes to achieve a perfectly clean surface. Keep the fruit whole so that it can rotate regularly on the spit during cooking.
Using a knife, make a few light diagonal cuts across the entire surface. These will allow the glaze to penetrate the flesh better during cooking. For optimal results, choose a well-ripened pineapple, slightly fragrant at the base and with a golden yellow skin.
PREPARE THE HONEY AND VANILLA GLAZE
In a small saucepan, melt:
- 50 g of salted butter
- 3 tablespoons of honey
- 2 tablespoons of brown sugar
- the seeds of a vanilla pod
- the zest of a lime
- the juice of half a lime
Gently mix until you achieve a perfectly smooth and shiny glaze. This preparation will flavour the pineapple throughout the cooking process and will encourage the formation of a beautiful caramelised crust.
INSTALL THE PINEAPPLE ON THE SPIT
- Skewer the pineapple in the centre of the spit.
- Position the holding forks on each side and then tighten them firmly.
- Preheat your device to a stable temperature between 170 and 180°C.
For ideal cooking, favour indirect heat while avoiding any direct exposure to flames. This gentle cooking allows the fruit to cook through without burning the natural sugars present on the surface.
COOK THE PINEAPPLE ON THE SPIT
Install the spit in the rotisserie and then start the rotation. Generously brush the pineapple with the glaze every 10 minutes using a kitchen brush.
As it cooks, the pineapple will gradually change in appearance:
- the flesh becomes more tender;
- the natural sugars concentrate;
- the glaze transforms into caramel;
- the aromas of vanilla and lime intensify.
Comptez entre 45 minutes et 1 heure selon la taille du fruit. L'ananas est prêt lorsqu'il présente une couleur ambrée uniforme et qu'une lame de couteau pénètre facilement jusqu'au centre.
ACHIEVE PERFECT CARAMELISATION
To further enhance the colour, apply a final layer of glaze during the last five minutes of cooking.
You can also lightly sprinkle with brown sugar before the end of cooking.
The continuous rotation will then create a fine, caramelised layer that is particularly indulgent.
This step transforms a simple roasted fruit into a true chef's dessert.
FLAMBÉ WITH RUM (OPTIONAL)
For a spectacular presentation, carefully remove the pineapple from the spit while it is still hot.
Pour a few centilitres of pre-heated amber rum and then flambé with caution.
The marriage of caramel, vanilla, lime, and the woody notes of rum brings an exceptional aromatic depth.
SERVE THE ROASTED PINEAPPLE
Cut the pineapple into thick slices directly in front of your guests.
Serve it accompanied by:
- Bourbon vanilla ice cream;
- salted butter caramel;
- toasted pecans;
- toasted coconut flakes;
- a few fresh mint leaves.
The contrast between the warm fruit and the cold accompaniments creates a dessert that is both simple, refined, and particularly indulgent.
WHY TRY THIS RECIPE?
Roasted pineapple on a spit is one of the simplest and most impressive recipes to make with a rotisserie. Its vanilla aroma, melting texture, and natural caramelisation make it an original dessert that consistently surprises guests.
Combined with the gentle and even cooking offered by COEO equipment, this recipe transforms a simple pineapple into a true centrepiece for the end of the meal.
FAQ - Roasted pineapple on a kamado
What is the ideal temperature to cook a pineapple on a kamado?
The ideal temperature is between 170 and 180°C in indirect cooking. This range allows the natural sugars to caramelise gradually while keeping the flesh tender and juicy. A higher temperature risks burning the outside before the centre is sufficiently soft.
How long does it take to cook a whole pineapple on the kamado?
A whole pineapple generally requires 50 to 70 minutes of cooking depending on its size and ripeness. The pineapple is ready when its surface has a nice golden colour and a knife blade easily penetrates to the centre.
Should the pineapple be cooked directly or indirectly?
Indirect cooking is highly recommended. It allows for even cooking and prevents burning the natural sugars present in the fruit. On a kamado, using a heat deflector is essential to achieve the best result.
What is the best pineapple for barbecuing?
The Victoria pineapple is often considered the best choice due to its fragrant, low-fibre flesh and naturally high sugar content. A well-ripened, heavy, and fragrant pineapple will always yield better results after cooking.
Can you cook a pineapple without a rotisserie?
Yes. This recipe is perfectly suited for cooking directly on the kamado grill. You just need to slightly turn the fruit or let it cook entirely in indirect heat.
Why cook a pineapple on the kamado?
The ceramic of the kamado offers a gentle and perfectly stabilised heat that allows the sugars of the fruit to concentrate. The pineapple becomes more tender, more fragrant, and develops a particularly indulgent natural caramelisation.
Can roasted pineapple be prepared in advance?
Yes. The glaze can be prepared several hours in advance. The pineapple can also be peeled and stored in the refrigerator until it is time to cook.
How can you tell if the pineapple is ripe enough?
A ripe pineapple gives off a pleasant fragrance at its base, has a slightly golden colour, and shows a slight softness when gently pressed on its skin.
What accompaniments should be served with roasted pineapple from the kamado?
Roasted pineapple pairs perfectly with:
- a Bourbon vanilla ice cream;
- a coconut ice cream;
- a salted butter caramel;
- roasted pecans;
- amber rum;
- a mascarpone whipped cream.
Can smoke be added to the recipe?
Yes. A few pieces of apple, maple, or cherry wood add subtle smoky notes that pair perfectly with the sweet and exotic flavours of the pineapple.
Complete cooking chart for pineapple on the kamado
| Preparation | Temperature | Cooking method | Time | Result |
|---|---|---|---|---|
| Whole pineapple | 170°C | Indirect | 60 to 70 min | Very tender |
| Whole pineapple | 180°C | Indirect | 50 to 60 min | Tender and caramelised |
| Whole pineapple glazed with honey and vanilla | 180°C | Indirect | 55 to 65 min | Optimal caramelisation |
| Thick slices of pineapple | 180°C | Direct | 1 to 2 min | Grill marking |
| Half pineapple | 180°C | Indirect | 35 to 45 min | Melting texture |
| Final caramelisation | 200°C | Indirect | 5 min | Caramelised crust |
| Pineapple with cinnamon | 180°C | Indirect | 55 to 65 min | Spicy notes |
| Pineapple with rum | 180°C | Indirect | 55 to 65 min | Intense flavours |
Categories