Portuguese Churrasco Style Picanha and Pineapple
Grilled picanha, the prized top sirloin cap of Brazilian and Portuguese churrasco, shines in this recipe with nothing more than coarse sea salt and black pepper. Slowly roasted on a churrasco rotisserie, the meat bastes itself in its rich fat cap, creating juicy, tender slices with incredible flavor. Paired with cinnamon-dusted pineapple caramelized over the fire, this simple yet show-stopping dish is perfect for backyard BBQs, family gatherings, or any time you want to impress with authentic churrasco flair.
Equipment
- Outdoor Rotisserie Grill optional
- Charcoal or gas grill (preferably charcoal for authentic flavor)
- Long skewers (metal preferred for stability)
- Sharp chef’s knife
- Cutting board
- Tongs
- Meat thermometer (optional, but helpful)
Ingredients
- For the Picanha:
- 2 –3 lb picanha top sirloin cap, fat cap intact
- 2 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
- For the Pineapple:
- 1 whole ripe pineapple peeled and cored
- 1 tbsp ground cinnamon
Instructions
- Prepare the Meat: Trim any excess silver skin from the picanha but keep the fat cap intact. Slice into thick steaks (about 1½–2 inches). For skewers, fold each steak into a “C” shape and thread onto metal skewers fat side out.
- Season Simply: Rub the beef generously with sea salt and black pepper. Let it sit for 20–30 minutes at room temperature.
- Prepare the Pineapple: Peel the pineapple, remove the tough outer skin and eyes, then season the outside generously with ground cinnamon. Slide the whole pineapple onto a rotisserie skewer and grill until golden, caramelized, and slightly softened.
- Grill the Picanha: Place skewers over medium-high direct heat, rotating until the exterior is well-seared.
- Grill the Pineapple: Cook alongside the beef, turning occasionally, until caramelized and golden.
- Slicing: Slice against the grain into thin slices. Serve with the grilled pineapple.
Video
Notes
- Cutting the Picanha: Always slice against the grain after cooking for the most tender bite. If skewering, cut the roast into 2–3 thick steaks, fold each into a “C” shape, and skewer with the fat cap on the outside.
- Cooking Methods: While a churrasco rotisserie is traditional, you can also grill over high heat on a charcoal or gas grill, or even roast in the oven with a broiler finish.
- Seasoning: Classic Brazilian/Portuguese churrasco keeps it simple with just coarse sea salt. A little cracked black pepper is optional. Avoid heavy marinades — the fat cap naturally bastes the meat.
- Pineapple Tips: Dust pineapple with cinnamon (and optionally a sprinkle of brown sugar or honey) before grilling. This enhances caramelization and balances the rich beef.
- Substitutions: If you can’t find picanha (top sirloin cap), substitute tri-tip or sirloin steaks. For a lighter twist, try pairing the pineapple with chicken skewers.
- Serving Ideas: Serve with Brazilian rice, farofa (toasted cassava flour), or a simple salad. For a Portuguese touch, pair with a glass of red vinho verde or a hearty Douro red.
- Leftovers: Slice thin and enjoy in sandwiches, tacos, or salads the next day. The pineapple also works great as a topping for yogurt or oatmeal.
Nutrition
Serving: 1gCalories: 642kcalCarbohydrates: 19.5gProtein: 43.8gFat: 45.5gSaturated Fat: 17gCholesterol: 150mgSodium: 900mgFiber: 2.5gSugar: 16g
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