Make caramelized grilled Fireball pink pineapple soaked in cinnamon whisky and coated with cinnamon sugar for a juicy, impressive dessert.
Sweet, smoky, and infused with warm cinnamon spice, this Caramelized Grilled Fireball Pink Pineapple Recipe transforms a whole pink pineapple into an impressive dessert centerpiece. A 24-hour soak in Fireball Whisky gives the juicy fruit notes of cinnamon, caramel, and spice, while a generous cinnamon sugar coating creates a deeply golden exterior during cooking.
Pink pineapple adds vibrant color and tropical sweetness, making this dessert especially eye-catching for summer barbecues, backyard cookouts, holidays, and special celebrations. The pineapple can be prepared on a rotisserie grill or roasted upright in the oven, giving you two convenient ways to achieve tender fruit and a rich caramelized crust.
Serve the warm pineapple on its own or pair it with vanilla ice cream, coconut ice cream, whipped cream, caramel sauce, or slices of cake. However you serve it, this dramatic cinnamon whisky pineapple makes a memorable finish to a festive meal.
Directions
Step 1: Prepare the Pineapple
Select a ripe pink pineapple with a sweet aroma. The fruit should feel firm but yield slightly when gently pressed.
Remove the leafy crown if desired, then carefully peel away the outer skin. Use a small knife to remove any remaining eyes. Pat the pineapple dry with paper towels and place it in a large container deep enough to hold the fruit and whisky.
Step 2: Infuse the Pineapple
Pour the Fireball Whisky over the pineapple until the fruit is fully submerged. Cover the container tightly and refrigerate the pineapple for 24 hours.
This extended soaking time allows the pineapple to absorb the whisky’s warm cinnamon flavor while retaining its natural tropical sweetness and juicy texture.
Step 3: Drain the Pineapple
After 24 hours, carefully remove the pineapple from the whisky. Place it on a wire rack or tray and allow it to drain for several minutes.
Reserve the pineapple-infused whisky for cocktails, dessert sauces, or holiday punches if desired.
Step 4: Make the Cinnamon Sugar Coating
Combine the light brown sugar, granulated sugar, and ground cinnamon in a large shallow bowl. Stir until the cinnamon is evenly distributed throughout the sugars.
Roll the drained pineapple in the cinnamon sugar mixture. Press the coating gently against the fruit as needed so it adheres evenly to all sides. Continue coating the pineapple until it is generously covered.
Step 5: Prepare the Grill or Oven
Preheat the grill, rotisserie, or oven to 450°F.
For rotisserie cooking, securely mount the pineapple on the spit rod according to the manufacturer’s instructions. Make sure the fruit is properly balanced so it can rotate and cook evenly.
For oven roasting, stand the pineapple upright on a baking sheet or in a deep baking dish.
Step 6: Cook the Pineapple
Cook the pineapple for approximately 1 hour.
If using a rotisserie, allow the pineapple to rotate continuously so the cinnamon sugar coating caramelizes evenly around the fruit.
If using an oven, rotate the baking dish every 15 to 20 minutes to encourage even browning.
As the pineapple cooks, the sugar coating will melt and develop a rich amber color while the fruit becomes tender and juicy.
Step 7: Build the Caramelized Crust
For a thicker caramelized coating, carefully spoon some of the melted sugar from the baking dish over the pineapple during the final 15 minutes of cooking.
Continue cooking until the exterior is deeply golden and caramelized.
Step 8: Rest the Pineapple
Carefully remove the pineapple from the heat and allow it to rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the fruit.
Step 9: Slice and Serve
Slice the pineapple into rings, wedges, or thick spears. Serve it warm with any caramelized juices spooned over the top.
For a hot-and-cold dessert, serve the pineapple with vanilla or coconut ice cream. It can also be topped with freshly whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce.
Notes
Pink pineapple is naturally sweeter and less acidic than traditional pineapple, making it especially suitable for grilling and roasting.
Allow the pineapple to soak for the full 24 hours for the deepest cinnamon whisky flavor.
If pink pineapple is unavailable, substitute one ripe traditional pineapple.
The reserved pineapple-infused Fireball Whisky can be used in cocktails, dessert sauces, or holiday punches.
Serve the pineapple with vanilla ice cream, coconut ice cream, whipped cream, caramel sauce, pound cake, angel food cake, or gluten-free sponge cake.
For an entertaining platter, arrange the sliced pineapple with fresh berries, toasted coconut, and cinnamon whipped cream.
Store leftover cooked pineapple in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
