Smoked Pineapple
Smoked Pineapple – Elevate your next cookout with this one-of-a-kind, tasty treat! A touch of sweetness, a nudge of heat, and a kiss of smoke transform the humble pineapple into your new party favorite! Juicy, sweet, and refreshing, it’ll wow your guests and delight your taste buds.
I love pineapple, and I often serve it as dessert for guests. In my opinion, it’s pretty hard to make this tangy, juicy, vibrant fruit any better. Until you throw it on the smoker, that is!
As the smoker sweetens and caramelizes the pineapple, a whole new hatful of flavors, colors, and textures emerge that are just out of this world. Burgers and tacos instantly become fancier when they’re garnished with smoked pineapple! And if you’re searching for an exciting new side dish or dessert, smoked pineapple will have your taste buds dancing!
Smoked Pineapple vs. Grilled Pineapple
Impossible to choose between them, I must say! Of the two, grilled pineapple cooks quicker since it’s directly over the heat source. Sweet and tender with just a smidge of smokiness, and those super cool grill marks are amazing!
Smoked pineapple is cooked on an indirect heat source, taking a little longer. Smoking wood chips gives you the same sweet tenderness with deeper flavor notes. And experimenting with different flavor pellets is pure fun. Both methods of preparation are simply delish!
Recipe Ingredients
- Brown Sugar – Adds sweetness and gives the pineapple a beautiful caramel color.
- Spices – Sweet, woody cinnamon packs a flavor punch, while allspice lends an earthiness and chili powder a touch of heat.
How to Smoke Pineapple
Prep Pineapple
- Prep – Lay the pineapple on its side and slice the top and bottom off. This removes the big spiky fronds and creates a stable cutting base.
- Trim – Set the pineapple upright. Working your way around the fruit, cut the rind off in strips, deep enough to remove the eyes while saving as much flesh as possible. After you’re done, trim off any eyes or bits of rind you may have missed. (Photo 1)
- Slice – With the pineapple still upright, slice it straight down the middle into halves. (Photo 2)
- Remove the Core – Lay each half cut-side down on your cutting board and cut each half in half to make four quarters. Trim out the core. Lay one wedge on the cutting board. Cut into it at an angle to slice out the tough inner core. Repeat with the remaining pineapple wedges. Place on a baking tray or pan in a single layer.
- Preheat – Prepare your smoker according to the manufacturer’s instructions, preheating it to a medium-low temperature (around 225-250℉/107-121℃).
- Mix – In a small bowl, thoroughly mix brown sugar, cinnamon, allspice, salt, and chili powder, ensuring no clumps. (Photo 3)
- Brush the pineapple wedges with the cinnamon sugar rub, making sure every inch of the pineapple is covered with the spice mixture. (Photo 4)
Smoke and Serve
- Smoke – Place the seasoned pineapple wedges in a single layer on the smoker rack. Close the smoker and let the pineapple smoke for approximately an hour or until the pineapple is slightly caramelized and infused with a smoky flavor. You can flip halfway through if desired. Check for desired tenderness and doneness.
- Cool – Remove the smoked pineapple wedges from the smoker and let them cool for 3-5 minutes before serving.
- Enjoy with ice cream. Sprinkle with coconut flakes, almonds, or balsamic vinegar glaze!
Recipe Variations
- Flavor Add-Ins – Add a pinch of nutmeg, maple syrup, or honey to make this recipe your own! Alternatively, a sprinkle of coarse sea salt on top of the smoked pineapple creates a delicious, salted caramel treat!
- Go Savory – Replace the brown sugar rub with BBQ sauce for a savory option. Brush the pineapple slices with BBQ sauce before placing them in the smoker. Additionally, you can add a splash of bourbon or rum to the BBQ sauce to kick things up a notch!
- Make a Drink! Blend and strain the smoked pineapple to make smoked pineapple juice. Mix the juice with club soda for a fun non-alcoholic beverage. Or use the blended pineapple in piña coladas to give them a sultry twist!
Tips and Tricks
- When shopping for pineapples, pick ripe ones still firm to the touch. Also, go with pineapples that have a sweet aroma and golden color.
- Maintaining a low and steady temperature, typically around 225-250℉/107-121℃, is super important. This allows the fruit to slowly absorb the smoky flavor without becoming overcooked.
- For a fun appetizer or dessert, gently insert wooden skewers in the center of your pineapple wedges. Remember to soak the skewers at least 30 minutes before.
Make-Ahead Instructions
This recipe is relatively hands-off, and the smoker does most of the work! That being said, if you want a head start, peel and cut the pineapple a couple of days ahead and store it in an airtight container in the fridge. Then bring it to room temperature before smoking.
Serving and Storage Instructions
Smoked pineapple is best straight out of the smoker! But you can save leftovers for up to 3 days stored correctly in the fridge. Depending on your palate, it’s delectable cold or warmed up.
Smoked pineapple can also be kept in the freezer for up to 3 months. It will be softer after thawed, but it’s a great addition to smoothies or cooked dishes.
FAQs
If you’re craving smoked pineapple, but it isn’t in season, you can use canned pineapple slices. Drain them well and pat them dry to remove the extra moisture. Canned pineapple burns faster due to its higher sugar content, so you may have to reduce the smoking time.
You can, and it looks awesome! To smoke the whole pineapple: wash it, slice it in half lengthwise, put the seasoning rub on the cut side, and smoke for 1 hour at 180℉/80℃. Turn the heat up to 250℉/120℃ and continue smoking for another 3 hours or until it reaches your desired doneness.
Choose wood pellets with a mild flavor, such as apple, cherry, or pecan, to complement the natural sweetness of the pineapple. Avoid using stronger woods like mesquite or hickory, as they can overpower the fruit’s delicate flavor.
What to Serve With Smoked Pineapple
Smoked pineapple is delightfully versatile. Serve it with grilled boneless chicken thighs or on top of smoked pulled pork tacos to make your weeknight meals sing. Or pair it with grilled ribeye and Southern potato salad to impress your guests at your next cookout!!
More One-of-a-Kind Outdoor Recipes to Try
Conclusion
All you need are a few pineapple wedges and a smoker to spruce up your classic BBQ fare! Are you hungry for more original grilled fruit and veggie recipes? Then sign up for my newsletter!
Smoked Pineapple
Ingredients
- 1 whole pineapple
- ½ cup (107g) brown sugar
- 2 teaspoons (6g) ground cinnamon
- 1 teaspoon (3g) allspice
- ½ teaspoon (3.5g) salt
- ½ teaspoon (1g) chili powder
Instructions
- Cut off the top and bottom. Lay the pineapple on its side and slice off the top and bottom of the fruit. This gets rid of the big spiky fronds and creates a stable cutting base.
- Trim off the rind. Set the pineapple upright. Work your way around the pineapple, cutting off the rind in strips. Cut deep enough to remove the "eyes," but save as much of the flesh as possible. After you're done, trim off any eyes or bits of rind you may have missed.
- Slice the pineapple in half. With the pineapple still upright, slice it straight down the middle into halves.
- Slice the pineapple into quarters. Lay each half cut-side down on your cutting board and slice them in half again to make four quarters.
- Trim out the core. Lay one quarter on the cutting board like a wedge. Cut into the wedge at an angle to slice out the tough inner core. Repeat with the remaining pineapple. Place on a baking tray or pan in a single layer.
- Mix brown sugar, cinnamon, allspice, salt, and chili powder in a small bowl, making sure there are no clumps.
- Brush the pineapple wedges with the cinnamon sugar rub, ensuring every inch of the pineapple is covered with the spice mixture.
- Prepare your smoker according to the manufacturer's instructions, preheating it to a medium-low temperature (around 225-250℉/107-120℃).
- Place the seasoned pineapple wedges directly on the smoker rack in a single layer.
- Close the smoker and let the pineapple smoke for approximately about an hour or more until the pineapple is slightly caramelized and infused with smoky flavor, you can flip halfway through, if desired. Check for desired tenderness and doneness.
- Remove the smoked pineapple wedges from the smoker and let them cool for 3-5 minutes before serving.
- Enjoy with ice cream, sprinkle with coconut flakes, almonds, or balsamic vinegar glaze. Enjoy!
Notes
- When shopping for pineapples, pick the ones that are ripe but firm to the touch for optimal flavor. Also, go with pineapples that have a sweet aroma and a golden color.
- It’s crucial to keep the temperature low and constant, usually between 225 and 250℉. This allows the fruit to slowly absorb the smoky flavor without becoming overcooked.
- For a fun appetizer or dessert, gently insert wooden skewers in the center of your pineapple wedges. Remember to soak the skewers at least 30 minutes before.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
