Brazilian Grilled Pineapple

We know there are only five love languages, but if there were a sixth one, it would be this Brazilian Grilled Pineapple. We've been to Copacabana Brazilian Steakhouse many times, and we swear, we look forward to the grilled pineapple the most. Juicy, warm, with a sweet caramelized crust trust and believe, we're locking eyes with the waiter in charge of cutting those tender sheets of gold all night.

When we purchased our vertical spit to make our Greek Chicken Gyros we thought, what else could we use this bad boy for? Suddenly, vivid flashbacks of that perfectly grilled pineapple flesh came over us, and we knew instantly we had to try and recreate this dish. We promise you, once you give this recipe a try, our Brazilian Grilled Pineapple will be on repeat all summer long!

What stands out

The best part about grilling fruit is that it’s full of natural sugars, which, combined with some, turns into the most caramelization. That’s what makes this Brazilian Grilled Pineapple the ultimate dessert!

The brown sugar and cinnamon mixture caramelizes the exterior of the pineapple, adding depth and smokiness to this already tasty fruit. The grilling process softens the pineapple, giving it the most beautiful tender and succulent texture. A balance of sweet, smoky and tangy this Brazilian Grilled Pineapple is a dream come true!

How to Prepare Brazilian Grilled Pineapple

Preheat the oven to 425F (220C).

Cut off the ends of the pineapple, then remove the outer skin completely.

Remove any remaining tough bits.

Mix brown sugar and cinnamon on a plate, and coat the pineapple.

Skewer pineapple through the center with vertical spit.

Add water or pineapple juice to prevent burning.

Bake for 45-60 minutes, optionally broil the Brazilian Grilled Pineapple for 5 minutes.

Slice vertically and serve.

Kitchen tip

We used the smallest skewer out of the three that came with the gyro plate. Keep a close eye on the liquid at the bottom of the plate and add a little more if needed.

Swaps

1. Instead of using brown sugar, you can try using another sweetener such as honey or coconut sugar.
2. Garnish the grilled pineapple with fresh mint leaves.
3. Sprinkle some lime zest over the pineapple slices before serving.
4. If you don’t have a vertical spit you can cube it and use metal skewers or even wooden skewers (soak them in water first to prevent burning).
5. Feel free to swap cinnamon with other spices like cardamom or allspice for a different flavor profile.

Serve it with

• Grilled meats such as steak, pork, or Grilled Chicken Thighs
• As a dessert topping over vanilla ice cream or Greek yogurt
• Fresh onions, peppers, cilantro, and lime juice to make a flavorful salsa

Questions

strong Can we use white sugar instead?

Yes, you can substitute white sugar for brown sugar if you prefer. However, brown sugar adds a deeper flavor due to its molasses content.

strong Can we grill the pineapple instead of baking it in the oven?

Grilling the pineapple adds a smoky flavor to the fruit. grill it over medium heat for about 5-7 minutes on each side, or until caramelized.

strong Is it necessary to use a vertical spit to cook the pineapple?

While using a mark vertical spit ensures even cooking and presentation, you can cube it and use regular metal or mark wooden skewers if you don’t have a spit.

Ingredients

Makes 1 Pineapple

• 1 pineapple, outer skin removed
• ½ cup brown sugar, to taste
• ½ tablespoon cinnamon, measure with your heart
• 1 cup water, for the bottom of the dish so the sugar doesn't burn

Equipment

• Vertical Spit USA
• Vertical Spit Canada
• Nakiri Knife
• Cutting Board

Method

1. Preheat the oven to 425F (220C).
2. Take a whole pineapple and cut off each end.
3. Place it flat-side down. Now, with a sharp knife, start cutting the outer skin, starting from the top and gliding the knife all the way to the bottom. You are going to cut off all the skin around the pineapple.
4. If there are any remaining harder brown bits, remove them with a knife or pointed end of a potato peeler.
5. In a separate plate, mix together brown sugar and cinnamon. Roll the pineapple in the cinnamon sugar mixture or use your hands to press it on.
6. Take the oven vertical spit and stick the pineapple onto the skewer by piercing it through the center of the core.
7. To prevent the sugar from burning while cooking, add some water to the bottom of the plate. Alternatively, you can also try using pineapple juice instead of water (although we have not personally tried this). Make sure to keep an eye on the liquid and add more as needed to prevent the bottom of the plate from burning. Please note that we have not personally tried using pineapple juice in this way.
8. Place the pineapple in the oven and bake for 45-60 minutes. We like to put ours on broil (top burner only) for the last 5 minutes to char the top, but keep a very close eye on it.
9. Once cooked, make vertical slices and enjoy!
10. Note: We used the smallest skewer out of the three that came with the vertical spit.