The naturally high level of sugar in pineapple is perfectly enhanced by the glory of caramelization on your grill. Combined with the lemony flavor of the butter glaze and you create a superb, simple and fun dessert on your grill.
- For the Glaze:
- 3 Tablespoons unsalted butter
- 2 Tablespoons fresh lime juice
- 1 Tablespoon light brown sugar
- 1/8 teaspoon vanilla extract
- pinch Kosher salt
- pinch freshly ground black pepper
- 1 ripe pineapple
- To prepare the glaze: In a small saucepan, combine the glaze ingredients and place the pan over medium heat until the butter and sugar have melted, stirring occasionally.
- Lie the pineapple on its side. Using a large, sharp knife, trim about 1 inch from the bottom of the pineapple. Cut the rest of the pineapple, including the crown of leaves, in half lengthwise.
- Then cut each half in half, being careful to keep some the crown attached to each wedge. Using a brush, spread some of the glaze over the flesh.
- Grill the pineapple wedges over Direct Medium heat on all three sides until they are warm, about 9 minutes, turning every 3 minutes. Remove from the grill.
- Starting at the bottom end of each pineapple wedge and holding the blade of the knife parallel to the work surface, make a cut between the flesh of the pineapple and the outer shell, and continue the cut along the full length of the shell.
- With the flesh still resting in the shell, cut the flesh in bite-sized pieces.
- Brush the remaining glaze over the pineapple and allow it to drip down between the pieces.
- Serve immediately. Makes 4 servings.
The trickiest part of this recipe is cutting the pineapple, and that's a cinch, so keep the grill lit and delight your guests with this tropical finale.
Source: Courtesy Weber.com
Photo: Courtesy Fleischmans.com
Serve with a dollop of good, creamy coconut sorbet for added fun!