About the Recipe
This delectable and refreshing variation of a classic dessert or cocktail mixer offers a delightful combination of spicy and sweet flavors, making it entirely gluten-free. It features succulent pink pineapple chunks that are marinated in the fiery Fireball cinnamon whiskey, which infuses the fruit with a warm, spicy kick. After marinating, the pineapple chunks are subsequently coated in a cinnamon-sugar sprinkle, which adds an enhanced burst of flavor and a touch of sweetness. This unique treat is perfect for those who enjoy a bold and exciting twist on traditional flavors, and it can be enjoyed on its own or as a vibrant addition to various desserts and cocktails.
Ingredients
1 bottle of fireball
1 cup light brown sugar
1 cup sugar
¼ cup cinnamon
Preparation
Cook the pineapple for an hour at 450 degrees Fahrenheit.
I used my rotisserie to make this treat. Alternatively, you can bake it in the oven with it standing upright.
Peel the pineapple and soak it in fireball whisky for 24 hours.
After soaking, remove the pineapple from the whisky and save the whisky, as it’s now infused with the pink pineapple flavor.
Place the pineapple upright on a baking tray.
Notes