Have you ever had Fireball whiskey? It would be understandable if you hadn’t—after all, it’s not exactly the highest quality whiskey on the market. Still, it became enormously popular pretty recently. In 2011, the company only had $1.9 million in sales. That number had shot up to $863.5 million in 2014… and has been on the rise ever since. Though we don’t expect you to go out and drink this stuff (as you’re probably not a starving college student), we’ve found another creative use for it.
As it turns out, Fireball makes for an excellent marinade in this delicious recipe that you can try out in the backyard this summer. When you grill meat and veggies, pineapple is often also included somewhere in the mix. To spice it up a little bit, we’re bringing you this grilled fireball pineapple recipe that truly has to be tasted to be believed. The combination of spicy cinnamon with the light tang of alcohol from the whiskey mixes perfectly with pineapple’s unique sweetness. And the alcohol cooks off while it’s on the grill, of course. So let’s get started.
Here’s what you’ll need:
- 2 whole pineapples
- 12 ounces of Fireball Whisky
- 1 cup of raw sugar
- 1 cup of brown sugar
- 1 teaspoon of ground cinnamon
Here’s what you do:
1. Before anything else, you’ll want to prepare your pineapples for grilling. To do this, peel off the outside and score the fruit all over in a diamond pattern. Once they’re ready, put both pineapples in a giant Ziploc bag and pour in your Fireball to let it marinate. Squeeze as much air out of the bag as possible when you seal it and let it sit in the fridge for at least two hours (turn the bag halfway through as well to make sure all the fruit gets hit).
2. To do this recipe perfectly, you’ll need a grill that has a rotisserie set-up. With that in place, set your outside burners on medium-high (if you’re using a propane grill) and the rotisserie burner on medium—ideally, you’re looking for a temperature somewhere around 450 degrees. In the meantime, combine your sugar, brown sugar and cinnamon in a bowl.
3. Skewer your pineapples with the rotisserie rod and coat them in your sugar mixture. Once the fruit is completely coated, you can mount the rods on your grill.
4. Let it all cook for about 25 to 30 minutes and add more sugar when the outside turns dry. Once the outside has totally caramelized (which should take a total of 45 to 60 minutes), carefully take the pineapples off of the skewer. Slice them up into individual pieces and serve!
Though Fireball might not be your go-to choice as a drink, it works amazingly well as a marinade for grilled pineapple. Because you’re probably going to make some barbecue chicken with peppers at some point this summer, try this recipe out alongside it and see if it doesn’t make the entire meal a whole lot better. Even if this one sounds a little unusual, trust us: you have to make it to really understand what we’re talking about here.
Have you tried this recipe out for yourself? Let us know how it went in the comments below.
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