Boozy Grilled Pineapple

If life gives you pineapples – soak them in rum! This proves that fruit is always better when it’s boozy, caramelized, and slightly charred. This is essentially a tropical vacation on a plate, though we can’t promise it will actually pay for your airfare. Fire up the grill and get ready for the rush of the summer. Eat responsibly!

Serves 8-10 adults, as appetizers.

Ingredients

1 whole fresh pineapple
Lane’s Chocolate Sea Salt Caramel Rub
4 tbsp. Light Brown Sugar
1-1/2 tsp. Ground Cinnamon

Brine Ingredients

1-1/2 – 2 cups Bacardi Rum
1 – 1-1/2 cup Light Brown Sugar (Amount of brine ingredients needed vary based on size of container used for brining)

The Preppin’

12-15 hours before grilling the pineapple, cut off the top and bottom of the fruit, then use a pineapple corer tool to spiral-cut the pineapple out of the rind.
Insert three wooden skewers lengthwise through the pineapple for easier handling.
Place the pineapple in the smallest container you can find. Top it with 1 cup light brown sugar and add rum to cover. Cover the container and put it in the fridge.
Mix a 4 oz. bottle of Lane’s Chocolate Sea Salt Caramel Rub with the light brown sugar and ground cinnamon.
30 minutes before grilling the pineapple, setup your rotisserie grill. If using a smoker with a lid, aim for 375° F.
Remove the pineapple from the rum brine and season it heavily with the Chocolate Sea Salt Caramel Rub mixture. Do not remove the skewers.

The Smoke Show

Arrange the pineapple on the rotisserie spit and grill until it starts to soften and the surface starts to char, about 45-60 minutes.

The Homestretch

Set the fruit upright on a cutting board and cut lengthwise to cut small, bite-sized chunks. Add another light layer of the rub mixture and stir around before serving the ultimate tropical candy.
We know there won’t be any leftovers – ok, if you really have leftovers, store them in a covered pan in the refrigerator for up to 4 days.