Abacaxi Assado — Smoked Cinnamon Pineapple

Select a ripe whole pineapple that is firm enough to withstand the heat; peel the skin deeply enough to remove the 'eyes' but leave the core intact to provide structural integrity for the skewer. Removing the skin exposes the moist flesh, which is necessary for creating the initial tackiness required to hold the dry cinnamon sugar rub during the first stage of the process.

In a shallow tray, combine 0.5 cup sugar and 2 tbsp ground cinnamon, mixing thoroughly to ensure even distribution. Roll the peeled pineapple through the mixture, pressing firmly so the 80/20 sugar-to-cinnamon ratio adheres to the natural juices of the fruit to create a thick, consistent coating. This initial layer is the foundation for the caramelized crust, known as the 'bark' in traditional BBQ, but here it serves as a sweet glaze.

Preheat your smoker to a steady 275°F using a clean-burning fire fueled by fruit wood like apple, cherry, or peach. Ensure the grates are scrubbed clean to prevent savory fat drippings from previous cooks from tainting the delicate sweet profile of the dessert. Indirect heat is mandatory here; we want the convective airflow to dehydrate the sugar coating into a crust rather than burning it over direct flame.

Place the skewered or whole pineapple on the grates and close the lid, maintaining an internal air temperature of 275°F. During this first 30 minutes, the sugar begins to melt and react with the pineapple's citric acid, while the smoke particles adhere to the tacky surface. You are looking for the sugar to transition from a dry crystalline state to a bubbling, translucent liquid state.

Open the smoker and carefully apply a second dusting of the remaining cinnamon-sugar mixture over the bubbling surface of the pineapple. The moisture released from the fruit will act as a glue for this second layer, building a thicker, candy-like shell. This layering technique is the secret to getting the 'churrascaria' style crust that crunches when sliced.

Remove the pineapple when the exterior is a deep mahogany brown and the fruit feels slightly tender when squeezed with tongs. For authentic service, hold the pineapple vertically by the skewer and use a sharp knife to shave thin, hot slices directly onto plates, moving from the top down. This exposes the steaming, pale yellow interior against the dark, smoky crust for maximum visual contrast.