Smoked Pineapple with Coconut & Lime

Begin by peeling and coring 1 whole pineapple, then slicing it into thick rings or spears approximately 1 inch thick. It is vital to maintain this thickness so the fruit retains its structure and internal moisture during the smoking process. Thoroughly clean your smoker grates with a wire brush; any residual savory fats or proteins from previous cooks will easily transfer off-flavors to the porous pineapple flesh, ruining the dessert profile.

Preheat your smoker to a steady 275°F using a clean-burning fruit wood such as apple or cherry. These woods offer a mild, sweet smoke profile that complements the natural sugars of the pineapple rather than masking them with the heavy phenols found in hickory or mesquite. Ensure your smoke is 'thin and blue' before adding the fruit; heavy white smoke will leave a bitter, ashy coating on the high-moisture surface of the pineapple.

Place the pineapple pieces directly onto the grates, leaving at least 2 inches of space between each piece to allow for even airflow and smoke contact. Smoke the pineapple for 45 to 60 minutes. At the 25-minute mark, use clean tongs to flip the pieces; this ensures even caramelization and prevents the fruit from sticking to the grates. Look for the edges to turn a deep golden brown with visible softening of the fibers.

While the fruit is smoking, combine 0.5 cup coconut cream, 2 tbsp brown or coconut sugar, and a pinch of sea salt in a small saucepan over low heat. Whisk continuously for 3 to 5 minutes until the sugar granules are completely dissolved and the mixture is glossy and homogenous. Do not allow the mixture to boil, as the coconut cream may break or separate. Keep the sauce at a bare simmer (around 140°F) to ensure it stays pourable.

Zest 2 limes using a microplane, stopping as soon as you reach the white pith, which is unpleasantly bitter. Collect the zest in a small bowl and cover it to prevent the aromatic oils from evaporating. Juice the limes into a separate container. Fresh lime juice is mandatory; the citric acid provides the necessary 'high note' to cut through the fatty coconut cream and the heavy sweetness of the caramelized fruit.

Remove the pineapple from the smoker when it is tender and charred at the edges. Transfer to a platter and immediately drizzle with the warm coconut sauce while the fruit is still at its peak temperature. Squeeze the fresh lime juice over the top, followed by a sprinkle of the reserved lime zest and toasted coconut flakes. Serve immediately to capture the contrast between the warm, smoky fruit and the bright, citrusy finish.