Smoked Pineapple
Smoky, juicy (but not mushy), and mouthwateringly sweet, smoked pineapple provides a sweet side dish or a gourmet dessert and tons of fun. Versatile, tropical, and decadent are just a few of the words that describe this delicacy.
I’ve always loved pineapple as a snack, healthy dessert, and sweet and sour addition to chicken and salmon. Grilled pineapple is impressive, but putting it in the smoker takes it over the top.
What Smoking Does for Pineapple
Cooking it low and slow in the smoker caramelizes the natural sugars into a golden-brown outer glaze. It also breaks the cell walls down without turning the pineapple into mush. Then, it mellows the acidity and infuses the flesh with depth of flavor.
If you’re wondering which wood chips are best, the consensus is that the fruitiness of apple and cherrywood is a perfect pairing. Some people like the nuttiness of maple and pecan. However, I don’t know anyone who uses hickory or mesquite because they’re overwhelming and impart an unpleasant bitterness.
How to Smoke Pineapple
- Peel and slice the pineapple into wedges, and make the cinnamon and brown sugar spice mix.
- Rub the pineapple wedges in the cinnamon sugar, optionally insert a soaked skewer into each one, and smoke them.
Recipe Notes
- Replace the cinnamon sugar with BBQ sauce for a more savory side, and brush it on the pineapple wedges before smoking them.
- To smoke a whole pineapple: rinse it well to get off any debris, slice it in half lengthwise, rub the cut side with the seasonings, and smoke it for an hour at 180℉ (80℃). Then, turn up the heat to 250℉ (120℃) and smoke it for another 3 hours or until it gets to the desired doneness.
- For a fun appetizer, gently insert wooden skewers in the center of your pineapple wedges. Remember to start soaking the skewers at least 30 minutes before.
Make-Ahead and Leftover Makeovers
Double or triple the recipe if you love having smoked pineapple on hand for weekly meal prep. It keeps in the fridge for 4-5 days and freezes well for 3-4 months.
Use leftovers for salsas, tropical chicken recipes, pizza toppings, drinks, and salads.
More Ways to Use Smoked Pineapple
- A chunk of smoked pineapple is a great garnish for cocktails, a smoky addition to a mango margarita, or a level up on your traditional pina colada.
- Replace it with the grilled pineapple in salsa, or serve it as a side with pulled pork, chicken, or carnitas.
- My favorite way is to serve it warm with homemade coconut ice cream or a drizzle of hot honey.
More Memorable Cookout Recipes to Try
- Smoked Beef Brisket
- Grilled Bok Choy
- Smoked Gouda Mac and Cheese
- Pellet Grilled Chicken
- Smoked Pulled Pork
By Imma
Smoked Pineapple
Ingredients
- 1 whole pineapple
- ½ cup (105g) brown sugar, firmly packed
- 2 teaspoons (6g) ground cinnamon
- 1 teaspoon (3g) ground allspice
- ½ teaspoon (1g) chili powder
- ½ teaspoon (3g) salt
Instructions
- Lay the pineapple on its side and cut off the bottom with a sharp knife. I keep the top, so I have something to hold onto while peeling it.
- Set the pineapple upright, and working your way around the pineapple, slice off the rind in strips. Cut deep enough to remove the eyes without removing too much of the flesh. Trim off any bits of rind or eyes that are still there. Then, cut off the top.
- Stand the pineapple upright, and cut it in half lengthwise. Then slice each half into quarters, and slice them in half again to make four quarters for a total of eight wedges.
- Trim off the tough inner core from each wedge at an angle. (I save the cores for pineapple juice because they have more flavor than the flesh.) Place the wedges on a tray in a single layer.
- Mix the brown sugar, cinnamon, allspice, chili powder, and salt in a small bowl, making sure there are no clumps. Then sprinkle the spice mixture onto the pineapple wedges, covering every inch of the pineapple.
- Preheat the smoker according to the manufacturer's instructions to 225-250℉ (107-120℃) or around medium-low.
- Place the pineapple wedges directly on the smoker rack in a single layer. You may want to put a tray underneath to catch any juice that drips out.
- Close the smoker and smoke the pineapple for approximately an hour, or until the pineapple is lightly caramelized and infused with smokiness. Flip halfway through if desired (not necessary).
- As soon as the pineapple reaches the desired tenderness and doneness, remove it from the smoker and let it cool for 3-5 minutes before serving. Enjoy!
Tips & Notes:
- Pick a ripe pineapple that smells sweet, has a beautiful golden color, and is still firm to the touch.
- Keeping the temperature low and slow, around 225-250℉ (107-121℃), allows the fruit to absorb the smoky flavor without overcooking.
- Please remember that the nutritional information is an approximation and can vary enormously based on the ingredients used in the recipe.
My pineapple turned out amazing. I chopped the leftovers and used them on tacos al pastor.