Brazilian Barbecue Series – Spicy Barbecued Pineapple (‘Camelo’) with Vanilla Ice-Cream

Brazilian Barbecue Series – Spicy Barbecued Pineapple (‘Camelo’) with Vanilla Ice-Cream

Camelo or ‘camel’ is how we call our whole barbecued pineapple. Being a fruit native from Brazil, pineapples are abundant and super tasteful making it a very popular fruit over there. In the basic recipes the whole peeled pineapple is covered with ground cinnamon and slowly caramelised over the charcoal barbecue. There are a few variations to this dish, some have cachaça others are spicier and also call for ground cloves and ginger. The fruit is normally eaten plain or with vanilla ice-cream. Barbecue lovers say that after all that meat pineapple is the ideal dessert for being extremely light and digestive. Words cannot describe how tasteful this dish is, the natural flavours of pineapple enhanced with the smokiness of charcoal and the spiciness of cinnamon…served with vanilla ice-cream are really out of this world. My mouth is watering while I write this post!

Here is another angle of this pineapple delight:

Camelo com marca II

 

A couple of more song ideas for you to enjoy with your Brazilian-style barbie, this time on the instrumental side with two of our best acoustic guitar players Sebastiao Tapajos and Baden Powell.

Sons de Carrilhao – Sebastiao Tapajos

Samba do Aviao – Baden Powell

 

 Ingredients 

1 small pineapple (about 1kg), peeled

1 tbs ground cinnamon

1 tbs brown sugar

1 tbs cachaça* (or dark rum)

Good quality vanilla ice-cream, to serve (optional)

*Available from large liquor stores or online

 Instructions 

1. Brush the pineapples with cachaça (or rum) and sprinkle with cinnamon all over. Place in the barbecue and cook for about 20 minutes. Turn and cook for further 20 minutes or until caramelised. Serve with vanilla ice-cream.

Serves: 6-8

 

============================================================================================

Receita em Português

Camelo – Abacaxi na Brasa

 Ingredientes 

2 abacaxis pequenos (cerca de 1 kg cada), descascados

2 colheres de sopa de cachaça

Canela em pó para polvilhar

Sorvete de baunilha de boa qualidade, para servir

Modo de Preparo 

1. Pincele o abacaxi com cachaça e polvilhe com canela. Espete e asse por cerca de 20 minutos, vire do lado oposto e asse por mais 20 minutos ou até que caremelize completamente. Sirva com sorvete de baunilha.

Serve: 6-8

  • padma veeranki

    Oh my Ghosh!!..That looks amazing:) Loved your space:)

  • GeorginaRibas

    Thanks so much for stopping by Padma!

  • http://kristineskitchenblog.com/ Kristine @ Kristine’s Kitchen

    I love the simplicity of this dessert! The cinnamon-spiced grilled pineapple sounds amazing! I bet it’s so good with the vanilla ice cream.

  • GeorginaRibas

    Hi Kristine, thank you dear, indeed this is so easy to make and super yummy at the same time!

  • imturtle66

    Beautiful!! Can’t wait to make it.

    • GeorginaRibas

      Thank you, I am sure you will enjoy once you have a chance to try it!