At a glance
Peel a ripe pineapple, leave it whole or cut it into rings, brush it with melted butter and press on a brown sugar, cinnamon and cayenne rub. Smoke it at 250°F until glossy and soft. A whole pineapple takes 1 1/2 to 2 hours, rings about 45 to 60 minutes. Serve it warm with vanilla ice cream, or alongside smoked pork.
Smoked pineapple is a barbecue favorite that works as both a dessert and a side. The brown sugar melts into a sticky glaze, the cinnamon and cayenne add warmth, and the smoke deepens the fruit's natural sweetness. It is excellent with ice cream, and just as good sliced next to pulled pork or ham.
Whole pineapple or rings?
A whole peeled pineapple looks spectacular on the smoker and stays juicy inside, but it takes longer. Rings take on more smoke and glaze for every bite, and they cook in under an hour. Both use the same rub. Leave the core in for rings so they hold together, then cut it out on the plate if you like.
Sweet heat
A pinch of cayenne balances the sweetness and makes the pineapple taste even fruitier. Leave it out for children, or add more if you like a kick. For a grown up dessert, brush on a splash of dark rum with the butter.
Recipe
Smoked Pineapple
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- 6 to 8 servings
- Smoker 250°F (121°C)
- Whole pineapple about 1 1/2 to 2 hours
- Rings about 45 to 60 minutes
Ingredients
- 1 ripe pineapple
- 3 tbsp (45 g) butter, melted
- 1/3 cup (70 g) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Pinch of salt
- 1 tbsp dark rum or 1 tsp vanilla extract (optional)
- Vanilla ice cream, to serve (optional)
Equipment
- Smoker
- Sharp knife
- Foil tray or cast iron pan
Method
- Cut off the top and bottom of the pineapple and slice away the skin, then remove the brown eyes with the tip of your knife. Leave it whole, or cut it into 3/4 inch (2 cm) rings.
- Mix the melted butter with the rum or vanilla. Mix the brown sugar, cinnamon, cayenne and salt in a separate bowl.
- Brush the pineapple all over with the butter, then press the sugar mixture onto every surface.
- Heat the smoker to 250°F (121°C) with apple, cherry or pecan.
- Smoke a whole pineapple on its side directly on the grates, or rings in a foil tray, until the sugar has melted into a glossy glaze and the fruit is soft at the edges. A whole pineapple takes about 1 1/2 to 2 hours, rings about 45 to 60 minutes.
- Turn a whole pineapple and baste it with the pan drippings every 30 minutes.
- Rest for 10 minutes, then slice and serve warm with the pan juices and ice cream.
Notes
- A ripe pineapple smells sweet at the base and the center leaves pull out easily.
- The sugar can drip and burn on the grates. Put a foil tray underneath a whole pineapple.
Serving ideas
- Warm with vanilla ice cream and the pan juices.
- Diced into salsa with red onion, chili and cilantro for tacos.
- Sliced alongside pork belly or Spam musubi.
- Chopped over smoked bread pudding.
For more smoked fruit, try our smoked peaches and smoked figs.
Frequently asked questions
How long does it take to smoke a whole pineapple?
About 1 1/2 to 2 hours at 250°F.
Can I use canned pineapple?
Yes. Drain and pat the rings dry. They take about 30 to 45 minutes.
How long does smoked pineapple keep?
Up to 4 days in the fridge in a covered container.