This dessert is inspired by the pina colada; best enjoyed on a hot summer night! Each mouthful is a delightful surprise, sweet and tangy pineapple with zesty lime, toasted crunchy coconut and cooling, creamy coconut ice cream- it’s an incredible combination to wow a crowd.
To prepare the pineapple, cut the top and bottom off the pineapple. Cut the skin off the sides, close to the edges so you aren’t removing too much flesh. The eyes of the pineapple will now be exposed. You can see that they line up in a diagonal pattern wrapping around the pineapple. Using a large sharp knife, cut ‘v’ shaped grooves along these line of eyes, just deep enough to remove them.
In a large zip lock bag, combine the spiced rum, brown sugar and cinnamon. Add the pineapple, press the air out of the bag and seal. Rotate the bag to coat the pineapple. For best results, place the pineapple in the fridge to marinate for 2 hours (up to 24 hours) rotating the pineapple occasionally.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. On a premium gas barbecue, remove the cooking grills. Follow your rotisserie user's guide for specific set up instructions.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. Set up your barbecue with a convection tray and a trivet. Follow your rotisserie user's guide for specific set up instructions.
Remove the pineapple from the bag, reserve the marinade. Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the pineapple onto the rotisserie rod, as close to the centre of the pineapple as possible and gently push the pineapple onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, Push the fork firmly into the pineapple. Centre the pineapple on the rod and tighten the forks.
Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the pineapple over indirect medium heat, with the lid closed, for 1.5 to 2 hours, basting every 20 to 30 minutes with the rum marinade. Cook the pineapple until it has turned golden in colour and is tender when a skewer is inserted deep into the pineapple. During the last 60 minutes of the cooking time, place a drip pan underneath the pineapple to catch any drippings. These will caramelise and create a syrup to serve with the pineapple.
Once cooked, using heat proof gloves, remove the pineapple from the barbecue and leave to cool slightly. Loosen the forks and slide the pineapple off the spit and onto a board.
Slice the pineapple and serve with lime zest, toasted shredded coconut, coconut ice cream and drizzle with the caramelised syrup from the drip pan