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1
Using a serrated knife, cut the rind off the pineapple, leaving the leafy crown intact.
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2
Cut out the eyes, making long diagonal V-shaped cuts to give the pineapple an attractive spiraled shape.
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3
Combine all of the ingredients in a small bowl and mix well.
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4
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.
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5
Remove from the heat.
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6
Set up your grill for spit-roasting and heat it to high.
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7
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.
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8
Working gently but firmly, insert the rotisserie spit through the pineapple; be sure to have the first set of prongs on the spit already.
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9
Tighten the prongs.
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10
Sprinkle the rub evenly over the pineapple.
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11
Loosely cover the leafy crown with foil.
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12
Place the end of the spit in the rotisserie motor socket and turn on the motor.
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13
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.
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14
Up to 1 hour before serving, make the cardamom whipped cream.
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15
In a large chilled metal bowl, beat the cream until soft peaks form.
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16
Add the confectioners' sugar, cardamom and vanilla and beat until stiff.
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17
Cover and refrigerate.
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18
To serve, unspit the pineapple and remove the foil from the leaves.
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19
Show it off whole, then slice it crosswise.
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20
Transfer the slices to plates, drizzle with the glaze and serve with the cardamom whipped cream.
