If you enjoy smoking meat and vegetables, then you’ll love these sliced smoked pineapples. By cooking it slowly over a low temperature, the pineapple carmelizes, bringing out an amazing, complex flavor. The slices are both sweet and savory. You can use them as dessert, a garnish for ham, or a unique addition to fruit salad.
The biggest challenge with this recipe is remaining watchful. Pineapple’s natural sugars mean it can burn or dry it out. Make sure to get a firm pineapple that has a greenish-yellow bottom and smells lightly sweet. Pineapples that are too ripe won’t hold up to the smoke.
Sliced Smoked Pineapple
If you enjoy smoking meat and vegetables, then you’ll love these sliced smoked pineapples. By cooking it slowly over a low temperature, the pineapple carmelizes, bringing out an amazing, complex flavor. The slices are both sweet and savory. You can use them as dessert, a garnish for ham, or a unique addition to fruit salad. The biggest challenge with this recipe is remaining watchful. Pineapple’s natural sugars mean it can burn or dry it out. Make sure to get a firm pineapple that has a greenish-yellow bottom and smells lightly sweet. Pineapples that are too ripe won’t hold up to the smoke.
Ingredients
- 1 pineapple
- fruitwood chips (pear, apple, or cherry)
- 1 tablespoon brown sugar (optional)
- 1 tablespoon ginger (optional)
- 1 tablespoon cinnamon (optional)
Instructions
- When you get the pineapple home, lay it down on its side. After 12 hours, turn it to the other side. This distributes the pineapple’s juices evenly.
- Prepare your smoker bringing it to 225 degrees F.
- While the smoker heats up, clean your pineapple getting rid of the exterior (including brown spots).
- Cut the pineapple in ½ to ¾” pieces (or you can slice into spears).
- Core the slices.
- Spice the pineapple if you want (it’s fine as is, otherwise).
- Place it in the smoker for approximately 30 minutes.
- The pineapple is ready when it develops a golden brown rim.
- Serve as desired.