6 Hours Smoked Pineapple
A whole pineapple bathed in white wine with salt and herbs, then smoked low and slow for six hours until deeply caramelised and glossy with BBQ glaze.
🍳 Cook: 360 min
Ingredients
| 1 | whole pineapple | |
| 1 bottle | white wine | |
| 3 tsp | 15 ml | salt |
| — | dried oregano and sage | |
| — | BBQ sauce |
Instructions
- Peel and trim the pineapple, leaving it whole (remove the crown or keep it for presentation).
- In a deep container, stir the salt into the bottle of white wine, add the pineapple and turn to coat; let it soak and take on the seasoning.
- Season the pineapple all over with dried oregano and sage.
- Set up the smoker for low-and-slow cooking at about 110°C (225°F).
- Smoke the pineapple for around 6 hours, until it is very tender and deeply caramelised on the outside.
- In the final stage, brush generously with BBQ sauce to build a glossy glaze.
- Rest briefly, then slice and serve warm.