Here’s one from an old old high school friend of mine, Stan Ross. He found me on facebook and for the last few months we’ve been catching up. So, he too loves to cook, he’s been here to RTPAP and had a nice read. Sends me this recipe and it sounded so good, I made it that night and changed only one thing – I put it on my Rotisserie. I thought his cooking time was a little long, but it wasn’t. Mine took the exact time he said it would. So here’s Stan’s original recipe:

1 pineapple

1 small box of strawberry jello

3-4 tablespoons of honey

1/2 cup hot water

1 bar b que grill – set on medium high

Peel outer skin of pineapple off, leaving top green part….

Slice bottom off so it exposes inside meat.

Mix up jello, honey and hot water…this is your glaze….

place entire pineapple on hot grill, baste with glaze to your liking.

I usually cook this for about 1 1/2 hours – usually when I grill a whole chicken….if you have a two burner grill, place this on opposite end of heat…indirect grilling method.

Baste, baste, baste, (I used a shaker bottle and a pastry brush) until fully cooked…..then slice into 3/4″ slices…..hit of any party!

Here are my pics from doing it ala Rotisserie…

It was delicious Stan, thanks for sharing! Next time, I think I’ll go straight on the grill. It was a bit uneven in it’s browning.