My niece is a master cooker on the green egg...I think she has two or three, however, I cook this on my gas grill too. The following is her recipe...season as needed on the following as that is what cooking is all about. This is a huge party favorite at my home and great for appetizers for gatherings. If any leftovers, they are terrific on homemade Canadian and pineapple pizzas made on the grill or oven too.
Peel the pineapple and cut out the eyes...leave pineapple whole.
Rub it down with sea salt, then pineapple head seasoning, then brown sugar.
Mix some dark rum with the brown sugar and pineapple head and nuke it till warm and mixes well. When sugar is dissolved, it’s good.
Inject solution into the pineapple. Baste with remaining solution as you turn.
Grill over direct heat (350-400 degrees) turning as the outside gets caramelized.
When all sides are caramelized move to indirect heat and cook until you think you can‘t live without it another minute, because that is when it is done. Cut the meat from the core then in smaller appetizer size pieces.
The grass always looks greener, on the other side of the fence, but the dog over there might be meaner, on the other side of the fence… Stay in your own yard, play in your own yard!
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