Jack Daniel’s Tennessee FIRE Infused Rotisserie Pineapple

Jack Daniel's Tennessee FIRE Infused Rotisserie Pineapple

A super simple, super tasty treat that is just as ideal on a cold winter’s night as it is for a summer lunch. Take the quintessential summer ingredient – pineapple, soak it in whisky, add sugar, cinnamon and roast over charcoal. Like I said pretty darn simple.

Ingredients:

  • 2 whole ripe pineapples
  • 1/2 750ml bottle of cinnamon whisky (I chose the Jack Daniel’s Tennessee FIRE, but there is a couple of versions available. Choose what is within your local area at a good price)
  • 1 cup brown sugar
  • 1 cup raw sugar
  • 1 teaspoon ground cinnamon

Method:

Preparing the Rotisserie Pineapple

  • peel the pineapples – remove all the “eyes”
  • score the pineapples in a diamond pattern, this allows a better penetration of the whisky
  • place each pineapple in a suitably sized ziplock bag
  • add ½ of the whisky to each bag
  • remove as much air as possible and close the ziplock bag
  • marinate in the fridge for as long as possible, suggest a minimum of 2hours
  • give the bags a flip over/shake every ½ hour or so. This will help ensure that the whisky penetrates as evenly as possible

Preparing the rotisserie

For this cook, I utilized a freestanding electric rotisserie similar to this one on Amazon

Initially, it was one full starter chimney of heatbeads, once this was fully lit (~30minutes.) I spread the coals and added some hardwood lump charcoal, maybe 3-4 pieces initially. At around the 45-minute mark, the rotisserie was ready for cooking.

Coating the pineapples

  • Combine the sugars and cinnamon in a tray (I used a cookie tray just like this one from Circulon.)
  • Roll the pineapples in the sugar/cinnamon mixture aiming for an even coating.
  • Once both pineapples are covered, skewer them on the rotisserie equipment.
  • Keep the remaining sugar mix as you will need it during the cook.

The cooking

We are aiming for a cook of around the one hour mark, but as with most cooks, there are a few variables to consider. Start off higher from the coals (cooler) and work your way down (hotter) as you progress.

Now the rotisserie is spinning nicely there is not a lot to do, other than keeping an eye on the colour of the pineapple.

At around the 20-minute mark add some more of the sugar/cinnamon mixture. Then repeat as you see fit. Depending on how hot you have your rotisserie and how much sugar mix you have left, repeat this until you reach a great caramel colour on the Rotisserie Pineapple, likely around 15-minute intervals. If (like me) you are not getting enough colour, increase the temp (more coals or lower the rotisserie)

 

To test for doneness stop the rotisserie and insert a skewer if there is only a little bit of resistance you are done if it is still a little firm keep on spinning.

Once you reach the colour you are after and the desired doneness, carefully remove the pineapples from the rotisserie skewer, slice and serve whilst warm. I like to slice as if you were wanting rings and then ¼ the rings, offering a nice bite-size wedge of pineapple.

Items that will make cooking your Jack Daniels Tennessee FIRE Rotisserie Pineapple a little easier

What I would do differently

For my cook, I struggled to get to the really dark caramelisation that I was looking for. With this in mind, I think I would start increasing the temperature sooner. I could have let it cook a bit longer, but the hordes where hungry.

Perhaps experiment with different flavour combinations. I am thinking the classic pineapple based cocktails.

Imagine a Pineapple Mohito (brown sugar, pineapple, rum, mint) or a Pineapple-Sake Sangria with Jalapeño

Kind of getting thirsty just writing about these combinations.

The inspiration

Shout out to Malcolm Rees at www.howtobbqright.com for the inspiration.