Gazelle’s Guide to Roasting a Portuguese Pineapple Over the Feast Pit
It's no secret... I live my life to the beat of a different drum.
The 106th Feast of the Blessed Sacrament kicked off on Thursday and the crowds have flooded in to sip the Madeira wine, indulge in malasadas and feast on carne de espeto.
On Friday, Michael and Maddie broadcasted live from the New Bedford feast grounds. Before the show, I picked up a juicy pineapple from the grocery store. While everyone else cooks meat over the carne de espeto pit, I was looking forward to roasting a pineapple.
I'm glad I did.
After slicing off the skin and wrapping the pineapple in tin foil, I made a sauce and I'd be more than happy to share it with you.
I call this recipe the Portuguese Pineapple and if done correctly, it melts in your mouth.
- 1 Whole Pineapple
- Brown Sugar
- Raw Honey
- Port Wine
- Madeira Wine
- 2/3 cup of brown sugar
- 1/4 cup of sugar
- 2 teaspoons of cinnamon
- 1-2 tablespoons of raw honey
- 1 ounce of Port wine
- 3 ounces of Madeira wine
Wisk the ingredients together until you get a thick brown glaze. You should be able to smell the aroma of the booze in the sauce and if the consistency is too thin, simply add more honey or a lump of brown sugar.
Once you've rented out your skewer at the feast, carefully puncture the center of the core and push the pineapple down to the center of the skewer. Be sure to keep your hands away from the top of the fruit to avoid injury from the skewer poking through.
With a marinade brush, coat the pineapple heavily with the sauce. Then, take a fork and puncture holes into the pineapple all over to allow the heat to penetrate deep and place the skewer over the heat from the fire pit. Be sure to rotate thoroughly and re-apply the sauce every five minutes or so until your sauce is finished or the pineapple is cooked.
This will take a good 25-30 minutes over the pit, so be patient.
The more you cook it, the juicier and sweeter the pineapple is going to be. Once the pineapple is finished, carefully place a couple of plates underneath the pineapple and remove it from the skewer. It should slide right off at this point, but it's still very hot.
Slice the pineapple into rings and proceed to cut out the core. Place the pineapple chunks back into the sauce container and fill it with any juice you were able to save while cutting it up. Seal the container and let the juice soak into the pineapple for the perfect dessert after a hot cacoila sandwich or a bifana.
Feast well, my friends, and watch out for that sweet Madeira wine. ... It'll sneak up on you if you're not careful.