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Category: Sides
Prep Time: Cook Time: Total Time:
1 ripe pineapple
3/4 cup sugar
1 tsp grated lime zest and ground cinnamon
1/8 tsp ground cloves
6 tbsp unsalted butter, melted
1/2 cup dark rum (optional) for flambeing
Cut the leafy top off of the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round.
Place the sugar in a shallow bowl and stir in the lime zest, cinnamon and cloves. Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Brush each slice of pineapple on both sides with melted butter. Dip the pineapple into the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 4 to 6 minutes per side.
Transfer the pineapple to plates or platter, arranging the slices in an overlapping fashion. If using the rum, warm it in a small, flame-proof saucepan on one side of the grill. Do not let it boil. Remove the rum from the heat and then, working very carefully, light a long match and use it to ignite the rum. Carefully pour the flaming rum over the pineapple and serve at once.
Makes 8 to 10 slices.
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Grilled - SPICED PINEAPPLE
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Category: Sides
Prep Time: Cook Time: Total Time:
1 ripe pineapple
3/4 cup sugar
1 tsp grated lime zest and ground cinnamon
1/8 tsp ground cloves
6 tbsp unsalted butter, melted
1/2 cup dark rum (optional) for flambeing
Cut the leafy top off of the pineapple, then cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a pineapple corer or paring knife, remove the core from each round.
Place the sugar in a shallow bowl and stir in the lime zest, cinnamon and cloves. Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Brush each slice of pineapple on both sides with melted butter. Dip the pineapple into the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until browned and sizzling, 4 to 6 minutes per side.
Transfer the pineapple to plates or platter, arranging the slices in an overlapping fashion. If using the rum, warm it in a small, flame-proof saucepan on one side of the grill. Do not let it boil. Remove the rum from the heat and then, working very carefully, light a long match and use it to ignite the rum. Carefully pour the flaming rum over the pineapple and serve at once.
Makes 8 to 10 slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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