By the time I arrived at the sprawling churrascaria in southern Brazil, the wedding party was in full swing. So were a half-dozen birthdays, a retirement celebration, numerous extended family dinners, and a bevy of hot Saturday night dates. And to serve them, a forest of spits spun furiously on a charcoal-fired rotisserie several yards long. Welcome to Galpão Crioulo (“Creole Grange”)—a country-style grill joint in Brazil’s barbecue capital, Porto Alegre, with room enough to feed you and the population of several small cities. This cinnamon-grilled pineapple comes served on a spit, just like Brazilian rotisseried meats, and the waiter carves thin slices onto the plate, just as he would picanha (see recipe) or spit-roasted beef tenderloin. You can certainly serve the fruit with meat, but it also makes a stunningly original dessert.
If you don’t have a rotisserie, you can cut the pineapple crosswise into ½-inch slices, coat each in butter and sugar, and brown the slices on the well-oiled grate of a raging-hot grill.
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