If you enjoy smoking meat and vegetables, then you’ll love these sliced smoked pineapples. By cooking it slowly over a low temperature, the pineapple carmelizes, bringing out an amazing, complex flavor. The slices are both sweet and savory. You can use them as dessert, a garnish for ham, or a unique addition to fruit salad.
The biggest challenge with this recipe is remaining watchful. Pineapple’s natural sugars mean it can burn or dry it out. Make sure to get a firm pineapple that has a greenish-yellow bottom and smells lightly sweet. Pineapples that are too ripe won’t hold up to the smoke.
Sliced Smoked Pineapple
- 1 pineapple
- fruitwood chips (pear, apple, or cherry)
- 1 tablespoon brown sugar (optional)
- 1 tablespoon ginger (optional)
- 1 tablespoon cinnamon (optional)
- When you get the pineapple home, lay it down on its side. After 12 hours, turn it to the other side. This distributes the pineapple’s juices evenly.
- Prepare your smoker bringing it to 225 degrees F.
- While the smoker heats up, clean your pineapple getting rid of the exterior (including brown spots).
- Cut the pineapple in ½ to ¾” pieces (or you can slice into spears).
- Core the slices.
- Spice the pineapple if you want (it’s fine as is, otherwise).
- Place it in the smoker for approximately 30 minutes.
- The pineapple is ready when it develops a golden brown rim.
- Serve as desired.