Photo and recipe credit: Andrea Alden
What are your Memorial Day weekend plans? If you envision yourself grilling out, try to impress your guests with something a little different.
This amazing recipe from Napoleon for Fireball Pineapple Grilled Pork is essentially cinnamon whiskey-glazed pineapple with grilled pork. It’s the perfect spin on a grilled classic with sweet pineapple and spice to let everyone it’s summertime.
1 pork loin, approx. 3 lb.
salt and pepper to taste
¾ cup of brown sugar
3 tbsp. melted butter
½ cup of Fireball Cinnamon Whisky
Preheat the grill to 375°F using the rear burner. Move the cooking grid to the high position and preheat the Infrared SIZZLE ZONE to high. If you do not have an infrared side burner, preheat the grill to high using all bottom burners.
While the grill is preheating, season all sides of the pork loin with salt and pepper. Remove the top and bottom of the pineapple, and remove the rind on the sides. Carefully thread the pineapple onto a rotisserie spit rod, ensuring that when put on the grill, the pineapple will be centered in front of the rear burner.
In a bowl, combine the brown sugar, melted butter, and Fireball.
Place the pineapple onto the grill, ensuring that the correct end is firmly in the rotisserie motor. Turn the rotisserie on and let the pineapple start cooking while you sear the pork.
Sear the pork on all sides until delicious grill marks have formed. Then place it under the pineapple so that it will drip onto the pork while it cooks.
Baste the pineapple with the Fireball mixture every 10 minutes until the pork as reached an internal temperature of at least 145°F (for medium). Use a digital thermometer for accurate readings. Feel free to “accidentally” get extra Fireball mixture on the pork while basting the pineapple.
Remove the pork and pineapple from the grill when the pork reaches your desired finished temperature. Allow the roast to rest for at least 10 minutes before slicing everything and serving
Notes from Andrea:
“Fireball Pineapple Grilled Pork is flavorful, a little sticky, and super sweet. Initially, I butterflied the pork, however, I found that it cooked too fast and became a little unwieldy. Leave the loin whole when you make this recipe, the results will be much better.”
Please let her know if you plan to try this recipe. Take pictures and post of social media using the hashtags #BestLaidBBQPlans and #NapoleonGrill.