Pineapple Shawarma With Cardamom Whipped Cream - pineapple

Method

• Using a serrated knife, cut the rind off the pineapple, leaving the leafy crown intact.
• Cut out the eyes, making long diagonal V-shaped cuts to give the pineapple an attractive spiraled shape.
• Combine all of the ingredients in a small bowl and mix well.
• Combine all of the ingredients in a small saucepan and cook over high heat, stirring with a wooden spoon, until thick and syrupy, about 5 minutes.
• Remove from the heat.
• Set up your grill for spit-roasting and heat it to high.
• Using an electric drill with a long clean bit, or a long slender knife, make starter holes in the crown end and base of the pineapple, pushing the knife lengthwise through the center to facilitate inserting the spit.
• Working gently but firmly, insert the rotisserie spit through the pineapple; be sure to have the first set of prongs on the spit already.
• Tighten the prongs.
• Sprinkle the rub evenly over the pineapple.
• Loosely cover the leafy crown with foil.
• Place the end of the spit in the rotisserie motor socket and turn on the motor.
• Spit-roast the pineapple until golden brown and tender, about 1 hour, basting with the glaze every 15 minutes; you should have about half of the glaze left over for serving.
• Up to 1 hour before serving, make the cardamom whipped cream.
• In a large chilled metal bowl, beat the cream until soft peaks form.
• Add the confectioners' sugar, cardamom and vanilla and beat until stiff.
• Cover and refrigerate.
• To serve, unspit the pineapple and remove the foil from the leaves.
• Show it off whole, then slice it crosswise.
• Transfer the slices to plates, drizzle with the glaze and serve with the cardamom whipped cream.