If you’ve never tasted grilled pineapple, you’ve missed a real treat.
Cut into thick slices, it’s a fabulous side dish for dinners of grilled or roasted chicken, lamb, duck or fish.
But it has a sort of rum-like flavor, so I also think of it as a “solid cocktail.” Which makes it the perfect accompaniment to such items as grilled chicken wings and other savory nibbles. In that case, cut the large slices into cubes and skewer the chunks onto toothpicks.
OR — this dish is so versatile — top each slice with whipped cream, ice cream or sweetened mascarpone cheese (garnish with some chopped pistachios or mint) and use it as a dessert.
Any way at all — you can’t go wrong.
One whole pineapple
2 tablespoons brown sugar
2 tablespoons coconut oil, vegetable oil, melted butter or a mixture of these
2 tablespoons orange juice
1 teaspoon grated orange peel
mint for garnish, optional
Cut the leaves off the pineapple. Remove the outer fibrous rind. Cut the peeled pineapple in slices about 3/4-inch thick. Set aside in a single layer in a pan. Heat the brown sugar, coconut oil, orange juice and orange peel in a saucepan over medium heat, stirring until the sugar is dissolved. Pour over the pineapple slices, turning the pieces to coat both sides. Let macerate for about 45 minutes. Preheat an outdoor grill to medium (or use a grill pan or the oven broiler). Grill the slices for about 4 minutes per side or until well glazed and tender, brushing occasionally with some of the liquid. Sprinkle lightly with sea salt. Garnish with fresh mint if desired.
Makes 6 servings