Pineapple Bbq Butt Recipes

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BARBEQUED PINEAPPLE



Barbequed Pineapple image

Barbecued Pineapple! Serve in a bowl or a banana boat with pineapple on either side and a scoop of ice cream or two on top and drizzled with juice glaze. You may substitute juice (1/2 cup) for the sugar and rum part of the marinade.

Provided by Michael Fischer

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 8h30m

Yield 4

Number Of Ingredients 7

1 fresh pineapple
¼ cup rum
¼ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

  • Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
  • Preheat grill for high heat. Lightly oil grate.
  • Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 25.1 g

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH



Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h50m

Yield 4 sandwiches

Number Of Ingredients 27

1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish
2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic, smashed
Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno, seeded and diced
1/2 red onion, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
  • For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
  • Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
  • Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

PINEAPPLE BBQ PULLED PORK



Pineapple BBQ Pulled Pork image

Easy pulled pork with the perfect amount of sweetness.

Provided by Lea Speer

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 6

Number Of Ingredients 5

3 pounds pork shoulder, trimmed of excess fat
1 cup chicken broth
1 (18 ounce) bottle honey barbeque sauce
1 onion, chopped
1 cup chopped fresh pineapple

Steps:

  • Place pork shoulder and chicken broth in a slow cooker.
  • Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 38.1 g, Cholesterol 90.1 mg, Fat 21.4 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 7.8 g, Sodium 1081.2 mg, Sugar 30.5 g

PINEAPPLE BBQ BUTT



Pineapple BBQ Butt image

Make and share this Pineapple BBQ Butt recipe from Food.com.

Provided by Smilynn

Categories     Pineapple

Time 8h5m

Yield 12 serving(s)

Number Of Ingredients 3

1 pork butt
1 (20 ounce) can pineapple chunks in juice
1 (18 ounce) bottle barbecue sauce

Steps:

  • Place butt in crock pot and top with pineapple and juice.
  • Cook on low 8 hours or high 4 hours.
  • Drain off excess liquid.
  • Return butt to crock pot and add bottle of BBQ sauce.
  • Stir (meat will be very tender) to mix BBQ sauce.
  • Turn off crock pot or leave on low.
  • Serve meat on buns.

BBQ BAKED PINEAPPLE



BBQ Baked Pineapple image

Absolutely sumptuous!!! Bake along with the veggies and meats. (or try it in the oven) from Canadian Living mag.

Provided by Derf2440

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 fresh pineapple
1/4 cup maple syrup
2 tablespoons rum (optional)
2 tablespoons butter
whipped cream or ice cream

Steps:

  • Cut off crown from pineapple and discard.
  • Without peeling, cut pineapple lengthwise into 6 wedges.
  • Remove core from each piece.
  • With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
  • Place each wedge on 12 inch square double sheet of foil.
  • Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter.
  • Fold up foil, sealing loosely to leave room for steam.
  • Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
  • Serve hot, topped with whipped cream or ice cream.

Nutrition Facts : Calories 106.7, Fat 4, SaturatedFat 2.4, Cholesterol 10.2, Sodium 29.3, Carbohydrate 18.9, Fiber 1.1, Sugar 15.3, Protein 0.5

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