We recently cooked some Vietnamese roast duck and pineapple for dinner. The baked pineapple rings were a harmonious blend of spice and sweet, and held its own in terms of texture and flavour.
My wife thought the pineapple (suitably paired with vanilla ice cream) would be a great dessert. She was right … as usual. And thus sweet ‘n’ spicy baked pineapple came to be.
Sweet ‘n’ Spicy Baked Pineapple
- Large strong, sealable bag, e.g. freezer bag
- Measuring jug
- Sharp knife
- Chopping board
- Shallow roasting tray
- Baking parchment
- Wire rack
- Small saucepan
- 1 sweet/ripe pineapple
- 2-3 tbsp Dizzy Pig Pineapple Head*
- 100ml spiced rum
- 100ml agave syrup
* – gives the pineapple a lovely, fresh and slightly spicy flavour. This continues the principle of using BBQ rubs in everyday cooking. Ginger, cinnamon, a little salt and Demerara sugar can be combined to make a rub, but really it’s worth getting the Pineapple Head rub.
- Skin and slice pineapple into ½ inch thick sections, removing core to create pineapple rings.
- Mix 1 tbsp Dizzy Pig Pineapple Head rub, spiced rum and agave syrup in a small bowl, then pour into sealable bag. Place pineapple rings in bag and carefully roll them around (more commonly known as slooshing) to coat rings fully with marinade.
- Seal bag tight, expelling as much air as possible. Store sealed bag in fridge to cool for at least 4 hours, or overnight.
Baking in an Oven
- Pre-heat oven to 180°C/350°F (160°C/320°F fan), line roasting tray with baking parchment (you’ll thank me, see hints and tips section) and add wire rack.
- Remove sealable bag from fridge. Carefully extract pineapple rings from bag, drain off and reserve excess marinade into a saucepan.
- Sprinkle another 1-2 tbsp of Dizzy Pig Pineapple Head over both sides of pineapple rings. Place pineapple rings on wire rack over parchment. Put tray in oven and bake for 20-25 mins until tops are caramelised.
- Heat up reserved marinade in saucepan and pour over pineapple rings. Serve with scoops of vanilla ice cream and a sweet dessert wine.
Cooking in a Big Green Egg
This can easily be cooked in a Big Green Egg using a plancha (or similar cast iron cooking surface). It’s a good use of heat energy in the Egg after cooking a main course with one.
- After finishing the main course cook, set up for direct cooking (if not already done). Add a cast iron plancha (or similar) surface and get the Egg to around 260°C/500°F.
- Enjoy your main course in the garden (of course).
- Cook and sear pineapple rings on plancha, using reserved marinade as basting sauce and sprinkling 1-2 tbsp of Dizzy Pig Pineapple Head rub over pineapple. Flip rings periodically, takes about 15 mins in total.
Hints, Tips and Pictures
- The baking parchment is used because if the marinade touches the roasting tray it goes as hard as a rock and is really difficult to remove.
- Try using maple syrup instead of agave syrup.
- Dizzy Pig Pineapple Head rub is available in the UK from Amazon.co.uk (affiliate link), BBQ Gourmet and Riverside Garden Centre.