Peppered Pineapple and Brown Sugar Rum Smoked Brie Wheel

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  • 00:45Prep Time
  • 00:20Cook Time



  • 1 small cedar plank (for the barbecue); soaked for 30 minutes in water
  • 1 (8 oz) triple cream brie wheel (room temperature)
  • 1 (8 oz) can crushed pineapple; drained
  • 1 tablespoon brown sugar
  • 1 tablespoon dark rum
  • 1 teaspoon minced Serrano chile
  • 1 teaspoon Johnny’s Chef’s Blend Seasoned Pepper
  • 1/3 cup toasted pine nuts
  • 1 tablespoon freshly chopped basil
  • crunch bread or crackers, for serving


  1. Heat barbecue to medium heat.
  2. Place brie wheel on soaked cedar plank.
  3. In a bowl, stir together the pineapple, brown sugar, rum, chile and pepper blend.
  4. Spoon over top of brie wheel and place on barbecue grate.
  5. Close lid and cook for 20 minutes until brie is soft and oozing
  6. Transfer to a serving plate and scatter with pine nuts and basil.
  7. Serve with crunchy bread rounds or crackers.

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