Roasted Pineapple – Farberware Open Hearth Rotisserie Broiler Gril


Roasted Pineapple

Warm juicy pineapple roasted to a golden brown; sprinkled with cinnamon and evaporated cane sugar. Could heaven be any closer? Ever since I went to Brazil I have been in love with their food, especially the Brazilian BBQ. Eating this for the first time was a Aha moment, ‘why did I think of this’ or why don’t you find this in the Philippines?

1 Whole Ripe Golden Pineapple
1 Cup Evaporated Cane Sugar
2 Tablespoons Ground Cinnamon
3 Tablespoons Melted Butter
1 scoop Vanilla Ice Cream or Whipped Cream

Procedure
1 This will require a BBQ rotisserie attachment or a Farberware Open Hearth Rotisserie
2 Cut off the crown (leaves) about a 1/2 inch of the top and bottom of the fruit.
3 Cut the skin off leaving as much of the pineapple as possible the only part of the skin that should be left is the ‘eyes’.
4 Doing a spiral cut remove the eyes.
5 Push your spit though the center of the Pineapple length wise (this can be hard, I find a penny nail and hammer work well to make a starter hole 😉 )
6 As the Pineapple is rotating, brush the pineapple with the melted butter.
7 Mix the crushed cloves, cane sugar and cinnamon together.
8 Sprinkle about a third of the mixture over the pineapple while it turns and thickly as possible.
9 When the pineapple starts to brown, brush it again with butter and sprinkle another 3rd of the mixture over it while its rotating.
10 After 5 or 10 minutes; brush it again with butter and sprinkle the last 3rd of the mixture over it while its rotating.
11 Cook the pineapple until its dark golden brown
12 Serve warm with Vanilla Ice Cream or Whipped Cream.
Servings: 18
Degree of Difficulty: Very easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Roasted Pineapple – Farberware Open Hearth Rotisserie Broiler Gril

  1. Cliffany says:

    I just inherited an open hearth rotiserrie, yay! Thank you so much for the manual as our was lost when my step father died and mom doesn’t remeber if he used it inside or out on the patio. My boyfriend and I are in disagreement over using this inside. He is certain it will result in a stinky, smokey mess! I have no experience to compare but from the manual it appears to be made for inside use…any thoughtsa/

    • usabaker says:

      I use my indoors all the time, but it depends on what you are cooking. It will be no more stinky/messy then cooking on your stove top. When I cook things like pork roast I will sit it on the oven top and use the vent exhaust fan. I do cover the inside of my open hearth and try with foil to make cleaning easier. There is not allot of smoke from these because it cooks rather slowly so only if some thing falls on the heating element, because it slow most of the oils and moister rolls to the lowest point and drips so most missis the heating element altogether.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s