Maple-Chilli Rotisserie Pineapple

Whole pineapple slowly caramelised over the BBQ with maple, chilli and lime, then carved into golden wedges.

Serves: 6
Prep: 15 minutes
Cook: 35–50 minutes

ROTISSERIE SETUP
Standard rotisserie rod with forks gripping the whole peeled pineapple

INGREDIENTS
• 1 ripe whole pineapple
• 3 tbsp maple syrup
• 1 tbsp melted butter
• Zest and juice of 1 lime
• ½ tsp chilli flakes
• ½ tsp ground cinnamon
• Pinch of salt
• Fresh mint, to serve

METHOD
1. Remove the crown and skin while keeping the pineapple whole and firm. Trim only enough to create flat ends.
2. Push the rod through the core. Lock the forks firmly into both ends and check the fruit is centred.
3. Prepare the BBQ for medium indirect heat, about 180°C.
4. Mix maple syrup, butter, lime, chilli, cinnamon and salt. Turn the pineapple and brush lightly every 10 minutes.
5. Cook until glossy, caramelised and tender. Remove from the rod, rest for 5 minutes, then cut into wedges and finish with mint.

FIRE NOTE
Use thin layers of glaze; heavy early glazing can drip and burn.

Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.