Monday, July 12, 2010

Grilled Pineapple

I love how refreshing this dish it when served as a dessert (you could also serve it as a snack or appetizer in bite-sized pieces with toothpicks). I top it with some whipped cream while the pineapple is hot and the cream just melts into it. Mmmmm, I get hungry just thinking about it. Grilled Pineapple is the perfect summer dessert.

  • 1 fresh pineapple
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 2 tablespoons melted butter
  • 1/2 teaspoon hot sauce
  • salt to taste
  1. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).
  2. To make the marinade, combine all the ingredients except pineapple and whisk to blend. Set aside.
  3. Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.
  4. Place the pineapple in a container with a lid (preferably Tuperware), pour marinade over pineapple, cover and shake to coat the pineapple.
  5. Refrigerate for 30 minutes or longer.
  6. Place on the grill and cook about 3-4 minutes per side, basting once or twice with the remaining marinade. Grill until the pineapple is tender and golden, about 3 more minutes.
  7. Remove the pineapple from the grill and place on a platter or individual serving plates. Serve hot or warm topped with fresh made whipped cream or vanilla ice cream.

No comments:

Post a Comment