Fireball cinnamon whiskey is a dangerously delicious liquor...and we are head over heels in love with it. Serve it on the rocks, in a flavorful cocktail or drink it straight from the bottle (like these wedding guests did) and you'll get a nice kick. But have you ever tried it served with grilled pineapple? It sounds intriguing, doesn't it? A pairing of cinnamon whiskey and the sweetness of pineapple is the perfect marriage.
And thanks to Malcom Reed of How To BBQ Right, we can make our own Fireball Pineapple to share with family and friends. With over 241,000 subscribers on his YouTube channel, Malcom shares his love for BBQ with informational videos showing how to make the perfect recipe. With his infectious smile, it's hard not to be captivated by his videos.
Today we wanted to share with you one of our favorites, the Fireball Pineapple. Take a look:
First things first, Malcom points out, is to make sure your barbecue has a rotisserie rod or rotisserie setup. You can even get one here on Amazon.com for your charcoal grill. Other than that the recipe only requires a pineapple, fireball whiskey, and about a cup brown sugar. According to Malcom, the inspiration of the dish comes from Greg and Kristina Gaardbo from Rockin Rodizio, a mobile Brazilian Grill. We just want to say many thanks for this recipe.
To begin, remove the pineapple skin using a sharp knife, making sure to cut out all of the eyes. You don't need to worry about cutting out the core, but make sure to cut off the top and bottom of the pineapple as well. Cut small slits diagonally along the pineapple. This diamond pattern will make sure all the Fireball whisky soaks into the fruit.
Next, place the cut pineapple in a large ziplock storage bag and add a touch of fireball whiskey. The video shows about 12 oz of fireball for two pineapples. Let the pineapple soak for at least two hours, turning the pineapple every 30 minutes to ensure every side of the pineapple is soaked.
Meanwhile prepare a mixture of a cup raw sugar, brown sugar and about a teaspoon ground cinnamon in a bowl. This will be sprinkled on the grilled fireball pineapple before and during cooking.
Press the sugar mixture onto the pineapple and cook for a total of an hour, adding more sugar mixture when necessary.
Once cooked, this grilled pineapple will be light brown with spots of char (which is absolutely gorgeous). Slide the pineapple off the rotisserie forks and slice the pineapple into individual pieces for serving.
Malcolm suggests serving the grilled pineapple with bbq pork, and we totally agree. This grilled pineapple would make a mean addition to any pulled pork sandwich.