Caramelised Roasted Pineapple on the Kamado

Spectacular by nature, Ananas Caramel Infernal au kamado transforms the end of a meal into a true culinary performance. Thanks to the gentle, enveloping heat of the kamado, the pineapple roasts slowly, concentrating its natural sugars and developing a melting, juicy and intensely aromatic flesh. The spiced caramel made from brown sugar, cinnamon and orange coats the fruit, while the final flambé with rum adds an incomparable visual and aromatic dimension. A generous, theatrical and perfectly executed dessert.

Ingredients

This recipe relies on few ingredients, but each plays a key role in balancing the flavours.

• 1 whole pineapple, ripe but firm
• Brown sugar
• Cinnamon
• Orange zest and juice
• Espelette pepper (optional)
• Dark rum
• Vanilla ice cream (for serving)

A perfectly ripe pineapple ensures a natural caramelisation and a melting texture after cooking.

Preparation

Step 1: Preparing the pineapple
Slightly trim the base to stabilise it. Score the flesh in a regular criss-cross pattern without cutting all the way through, so that it retains its shape during cooking.

Step 2: Preparing the spiced caramel
In a bowl, mix the brown sugar, cinnamon, orange zest, a dash of orange juice and a hint of Espelette pepper. The mixture should be smooth and fragrant.

Step 3: Coating the pineapple
Generously brush the pineapple, paying particular attention to the cuts to ensure the caramel is well distributed.

Mastering cooking on the kamado

The success of pineapple on the kamado relies on indirect, steady cooking, which prevents any premature burning of the sugar.

• Temperature: 180°C
• Setup: indirect cooking
• Cooking time: about 35 minutes

Place the pineapple in the centre of the kamado and let it roast slowly. The caramel will melt, coat the fruit, and turn into a shiny, golden crust, while the flesh becomes meltingly tender.

Flambéing the pineapple: the infernal finale

Gently heat the rum to facilitate ignition, then pour it carefully over the still-hot pineapple. Ignite with care to create a spectacular flambé, which intensifies the aromas without masking the fruit’s sweetness.

Safety and precautions

Flambéing involves open flames. Always use gloves, long tongs, and never pour alcohol directly from the bottle. Keep the kamado lid open and maintain a safe distance.

Serving and accompaniments

Serve the Infernal Caramel Pineapple immediately after flambéing, still hot and coated in caramel.

• Scoop of vanilla ice cream for a hot-cold contrast
• Light whipped cream or mascarpone
• Fresh orange zest to awaken the aromas

A generous and convivial dessert, perfect for rounding off a meal around the kamado.

Alcohol-free variation

For an alcohol-free version, replace the rum with a reduced orange juice or a spiced syrup. The result remains intensely caramelised, fragrant, and just as spectacular.

Conclusion

The Infernal Caramel Pineapple on the kamado perfectly illustrates the versatility of the kamado. With controlled cooking, spiced caramel, and a flambéed finish, this dessert transforms a simple fruit into a fiery, indulgent moment. An ideal recipe to impress, without complexity, and to end the meal on an unforgettable note.