Grilled Pineapple Recipe

How’s that for a November post?

Ha. Yes, it’s almost Thanksgiving, but it was still grilling weather here in sunny Arizona when made these last week, along with some pork chops and mashed potatoes.

We got the idea for making grilled pineapple from one of our favorite restaurants – every time we go there I make sure and order these, and so the thought naturally followed, “Wait, these seem easy enough. . . I bet we can make these at home.”

So we did!

The results were perfect. When you make grilled pineapple, the natural sugars caramelize, sending the flavor – and your taste buds – into orbit.

And it was easy. I’ll show you how.

 

Grilled Pineapple

 

Ingredients

• one fresh, ripe pineapple (not overripe)
• ground cayenne pepper (where to buy cayenne pepper). For more information on why you should be consuming this wonderful herb/spice, read here!

 

Equipment

• Sharp knife to cut the pineapple (where to buy)
• Cutting board (where to buy)
• If you have a pineapple corer/slicer, it does seem to simplify the pineapple process. (where to buy pineapple corer/slicer)
• Barbecue grill
• Barbecue tongs (where to buy)

 

Instructions

Before you begin, turn on your barbecue grill to a nice medium heat.

Now, you’ll need to core and slice the pineapple. With a sharp knife, chop off the top and bottom of the pineapple. (I apologize, I wasn’t able to get pictures of this process.)

 

Corer/Slicer Method

If you are using the pineapple corer, simply press the corer firmly into the core of the pineapple. Twist and press into the pineapple – again, firmly – until the slicer has spiraled its way to the end. Then remove the corer and make a long slice down the spiral to cut into rings. If you want, you can slice it again and get half-rings, which is what I did this time.

 

Slicing with a Knife

If you are just using your knife to slice the pineapple, then stand the pineapple on its end. Start at the side of the pineapple and make a slice down, removing about 2 inches of the shell from the flesh. Continue around the pineapple, until all the shell is removed. Then slice the pineapple down the center to make halves, and again to make quarters. You should have four long pineapple pieces. Slice down the middle of each piece to remove the remaining pineapple core. Finally, slice into pieces between 1/4″ and 1/2″ in width.

Trust me, that’s the most complicated part.

Now you’re ready to grill.

Arrange the pineapple slices on the preheated grill. Lightly sprinkle with cayenne pepper. Cayenne pepper es picosa – it’s pretty spicy! We love the spiciness, but be aware as you sprinkle, less is more.

Grill for about 5 minutes. The edges should be drying out a little.

Flip them over using some tongs. There should be grill marks in the pineapple. This means you’re getting some good caramelization going on. Not sure if that’s a word, but totally playing as if it were. As you can see from my picture, some were done and others weren’t.

Sprinkle the other half of each slice with more cayenne.

Cook the other side around 3-5 minutes. Watch them to make sure they’re not getting soggy – that means they’ve overcooked.

Transfer your grilled pineapple to a serving dish or bowl. Done. Easy.

My mouth is watering just thinking about these. Enjoy!

Here it is in recipe card format, in case you would like to print it:

Print

Much love,

Danielle

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