Set the temperature of your Traeger to 275 °F and preheat the grill with the lid closed for 15 minutes. Next, add Pineapple and Smoke whole Pineapple for one hour. (or use an oven, to create the same flavor in the pineapple. Set your oven to 350 and then roast the pineapple for 45 minutes to an hour.)Let cool, then cut out the core, cut up and keep separate, and cut up the rest of the pineapple into small pieces.
Next, you will make your simple syrup. To make your simple syrup you will use 1 1/2 cups cold water and 1 1/2 cups granulated sugar. Place your ingredients in a medium saucepan and combine sugar and water. Bring to a boil, until the sugar has dissolved completely (do not stir the mixture).
In a blender, add the smoked pineapple pieces and 2 cups of pineapple juice. Blend until mixture is pureed.
Strain the pureed mixture through a Chinois into a separate bowl until liquid is out and discard the remaining pulp. Keep the liquid for the next step.
Add blended pineapple mixture into a large stainless steel bowl, then add the rest of the 1/2 gallon of pineapple juice, 3 tsp Extra Virgin Coconut Oil, 1 tsp Tahitian Vanilla extract. Blend well with an Immersion Blender.
Next, pour the simple syrup, which should be cooled into a separate bowl, separating the pineapple core pieces from the simple syrup. We added in 3 tsp of smoked salt, but you can add it into your liking. Then whisk the smoked salt into the simple syrup.
Now take your pineapple mixture, and with your immersion blender operating in the mix, slowly add in the simple syrup.
In a small bowl add 1 cup of pineapple juice mixture and 1/2 tsp of Xanthum Gum. Mix well with a wire whisk.
Add the Xanthum gum slurry to the large bowl with the pineapple juice mixture and blend well until incorporated with the immersion blender.
Follow Ice Cream Maker Instructions
Serve and enjoy in your own Tiki Room Oasis