New Bedford Madeira Fest Portuguese Pineapple Recipe

It’s no secret – I live my life to the beat of a different drum.

The 106th celebration of Holy Communion kicked off on Thursday, and crowds have flocked to sip Madeira wine, enjoy Malassadas and feast on Carne de espeto. Earlier Friday d. The Michael and Maddie Show broadcast LIVE from the Festpladsen for a unique first performance in the evening from 17-19.

Before the show, I picked up a juicy pineapple from the grocery store and prepared it to take to the party. While everyone else is cooking meat over the Carne de espeto pit, I looked forward to roasting a pineapple, and I’m glad I did.

After cutting off the skin and wrapping the pineapple in tin foil, I had a sauce to make and I’m more than happy to share it with you. I call this recipe “Portuguese pineapple” and if done correctly, it melts in your mouth.



  • 1 whole pineapple
  • Cinnamon
  • Brown sugar
  • Sugar
  • Raw honey
  • Port wine
  • Madeira wine

The sauce:

  • 2/3 cup brown sugar
  • 1/4 cup sugar
  • 2 teaspoons of cinnamon
  • 1-2 tablespoons of raw honey
  • 1 ounce port
  • 3 ounces of Madeira wine

Stir the ingredients together until you get a thick brown glaze. You should be able to smell the booze in the sauce, and if the consistency is too thin, simply add more honey or a lump of brown sugar.

Once you have your skewer out, carefully puncture the center of the core and push the pineapple down to the center of the skewer. Be sure to keep your hands away from the top of the fruit to avoid injury from the spear sticking through.


Coat the pineapple heavily with the sauce with a marinade brush. Then take a fork and poke holes in the pineapple all over to allow the heat to penetrate deeply and place the skewer over the heat from the brazier. Be sure to rotate thoroughly and reapply the sauce every five minutes or so until your sauce is done or the pineapple is cooked.

Townsquare Media/ Michael Rock

Townsquare Media/ Michael Rock

This will take a good 25-30 minutes over the pit, so please be patient. The more you cook it, the juicier and sweeter the pineapple will be. When the pineapple is done, carefully place a few plates under the pineapple and remove it from the skewer. It should slide right off at this point, but it’s still very hot.

Cut the pineapple into rings and continue to cut out the core. Place the pineapple chunks back into the sauce container and fill it with any juice you were able to save while cutting it up. Close the container and let the juice soak into the pineapple for the perfect dessert after a warm cacoila sandwich or a bifanas.

Gazelle/Townsquare Media

Gazelle/Townsquare Media

Enjoy, my friends, and watch out for that sweet Madeira wine—it will sneak up on you if you’re not careful!

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