Recipe
Rotisserie Pineapple with Teriyaki Caramel
About
Elevate your grilled dessert game with this caramelized Rotisserie Pineapple paired with a rich Teriyaki Caramel. Sweet brown sugar, velvety cream, and bright lime juice blend with Kikkoman Teriyaki BBQ & Glaze for a complex savory-sweet finish that cuts through the tropical warmth. Perfect on its own or used as a warm topping for vanilla ice cream, panna cotta, and your favorite treats, this recipe from ZWILLING Cooking Studio balances deep char, zesty citrus, and flaky sea salt for an unforgettable barbecue grand finale.
Ingredients
- ROTISSERIE PINEAPPLE
- 1 ripe pineapple
- 1 tablespoon neutral oil
- Pinch of kosher salt
- TERIYAKI CARAMEL
- ½ cup light brown sugar
- 3 tablespoons unsalted butter
- ¼ cup heavy cream, warmed
- 2 tablespoons Kikkoman Teriyaki BBQ & Glaze
- 1 teaspoon finely grated fresh ginger
- 1 lime, zested and juiced
- Pinch of kosher salt
- TO FINISH
- Zest of 1 lime
- Flaky sea salt
Directions
- Preheat the ZWILLING Flammkraft grill for high direct heat.
- Peel the pineapple and remove all eyes. Cut the pineapple in quarters lengthwise, remove the core, and cut into thick wedges or planks.
- Lightly coat the pineapple with neutral oil and season with a very small pinch of kosher salt.
- Place over direct heat and grill for 2–3 minutes per side. Allow the fruit to develop pronounced grill marks and caramelization without becoming overly soft.
- Meanwhile, combine the brown sugar and butter in a small heavy-bottomed ZWILLING Demeyere saucepan. Cook over medium heat until melted and bubbling; add the ginger.
- Slowly whisk in the warm cream. Allow the mixture to simmer for 1–2 minutes until smooth and slightly thickened.
- Remove from direct heat and whisk in the Kikkoman Teriyaki Glaze, lime zest, lime juice, and salt.
- During the final minute of grilling, lightly brush the pineapple with the teriyaki caramel. Return briefly to the heat to set the glaze.
- Transfer to a platter. Spoon additional warm caramel over the pineapple and finish with lime zest and a few flakes of sea salt.
Chef’s Note
Add the teriyaki toward the end of the caramel-making process. Over-reducing it can make the caramel unnecessarily salty and obscure the pineapple.
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