Cooking Instructions
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Step 1
Peel the
Pineapples (2)
and score the outside in a diamond pattern.
Step 2
Place both pineapples in a ziplock storage bag and pour in the
Fireball Whiskey (12 fl oz)
. Close the bag and squeeze as much air out as possible. Marinate for at least 2 hours in the refrigerator, turning halfway through.
Step 3
Prepare rotisserie grill for cooking. On a propane grill set the two outside burners to medium-high and the rotisserie burner for medium. Temperature should be about 450 degrees F (230 degrees C).
Step 4
Combine the
Raw Sugar (1 cup)
,
Brown Sugar (1 cup)
, and
Ground Cinnamon (1 tsp)
in a bowl.
Step 5
Skewer each pineapple with the rotisserie rod and secure with rotisserie forks.
Step 6
Apply the sugar mixture to the outside of each pineapple and place the rotisserie rod into the motor on the grill.
Step 7
Cook for approximately 30 minutes and apply more sugar mixture once the outside looks dry.
Step 8
Cook for another 15-30 minutes. Remove the pineapples once the outside is caramelized.
Step 9
Carefully slide the pineapples off the skewer and slice into individual pieces for serving. Enjoy!
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