Pineapple — because it’s so sturdy — is one of the easiest fruits to grill.
Peel it, slice it (core first if it’s not one of those super sweet Hawaiian Gold pineapples), and then it’s ready for the grill.
Besides a balsamic finishing glaze, you could sprinkle it with brown sugar before grilling, but pay attention to it. The sugar will caramelize, and burn if you’re not paying attention.
Grilled Pineapple with Balsamic Syrup
Serves 6
Ingredients
1 (3 to 3-1/2 pound) fresh pineapple
1 tablespoon olive oil
1/4 cup balsamic syrup
Fresh cracked black pepper
Method
1. Heat grill to medium (350°F). Peel pineapple and cut into 1-inch slices. Cut the core out of each slice with a small cookie cutter or apple corer.
2. Brush both sides of pineapple slices with olive oil. Grill until tender, about 4 to 5 minutes on each side.
3. Remove from grill and place on a plate. Drizzle with balsamic syrup and season with black pepper (yes, it really is good!)
NOTE: You could also add a scoop of vanilla or butter pecan ice cream, and I won’t call the calorie cops. Promise.
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