Ingredients
- 2 2 2 whole pineapples
- 12oz 12oz Fireball Whisky
- 1 1 cup Raw Sugar
- 1 1 cup Brown Sugar
- 1 1 teaspoon Ground Cinnamon
Preparation
Step 1
Directions:
– First, peel the pineapple and score the outside in a diamond pattern. Then place both pineapples in a ziplock storage bag and pour in the Fireball Whisky. Close the bag and squeeze as much air out as possible. Marinate for at least 2 hours in the refrigerator. Turning half way through.
– You can use any grill to cook these pineapples, but you do need to be setup for rotisserie cooking. For this cook, I used a propane grill set the two outside burners to medium high and the rotisserie burner for medium. Temperature should be about 450⁰.
– Next, combine the raw sugar, brown sugar, and cinnamon in a bowl.
– Go ahead and skewer each pineapple with the rotisserie rod and secure with rotisserie forks.
– Apply the sugar mixture to the outside of each pineapple and place the rotisserie rod into the motor on the grill.
– Cook for approximately 25-30 minutes and apply more sugar mixture once the outside looks dry.
– Remove the pineapples once the outside is caramelized about 45-60 minutes total cook time.
– Carefully slide the pineapples off the skewer and slice into individual pieces for serving.