I have been wanting to try this for ages.  But as I am the only one that eats pineapple in my family it has always taken a back seat.  Decided to get multiple BBQs going yesterday including the Kamado Joe Classic with the awesome Joetisserie.  The pineapple was simply & roughly trimmed & pushed onto the rotisserie rod.  It was then basted every 10-20 minutes for the hour & a half cook.  Because I was cooking it to fit in with my other cooks, I cooked it slower than I would otherwise have done - towards the end I sprinkled with a little more brown sugar to get a little more caramelisation.  The basting mixture was just 20g of brown sugar & around 100ml of whisky, heated to dissolve the sugar.  I was surprised how much whisky flavour was left - subtle but definitely there.  Going to try this again, but also add some spices to the baste.  Perhaps cinnamon & star anise....