This recipe is simple. But you need a proper rotisserie you are comfortable with.
Peel your pineapple with a sharp knife and create a spiral pattern to remove all the unsavory “eyes” along the flesh of the fruit. These ridges not only look really cool they act as a receptacle for the butter, sugar and cocoa “rub.”
We used a crystal cane sugar because it has a higher burn temperature and it will create a caramel crust.
Slice in rounds right off the spit or slice and serve with a dollop of ice cream. Your barbecue guests with think you are showing off and will love this flashy and delicious desert.