Pineapple rotisserie and chocolate fondue

A recipe by Moshbutz restaurant

Yep! It’s a Spinner desert! 


Small or medium sized peeled pineapples
Pinapple glaze
A hint of Rum
Brown sugar

Dark chocolate – 400gr/ 2 cups
Whipping cream – 400ml/ 2 cups
Vanilla extract – 1 teaspoon
Cinnamon powder – 1 flat teaspoon
Dried chilli – ½ teaspoon
Dark rum – 30ml/1oz

Roasting the pinapples

Peel and slice the pineapples to halves (or thirds if they’re too large).

Skewer the pineapples on the spit forks, spread rum and sprinkle a bit of brown sugar.

Place Spinner (medium height) over the burning coals for a light sear.

  Making the fondue

Boil the whipped cream, and bring to a gentle simmer.

Gradually stir the dark chocolate into the simmering whipping cream and finally add the rest of the ingredients.

You can either slice the seared pineapple and dip the sliced pieces in the chocolate or pour the chocolate over each pineapple without slicing it.

Bon appetit!