Go Back
Print

Sliced Smoked Pineapple

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.

Ingredients

  • 1 pineapple
  • fruitwood chips pear, apple, or cherry
  • 1 tablespoon brown sugar optional
  • 1 tablespoon ginger optional
  • 1 tablespoon cinnamon optional

Instructions

  • 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.