I absolutely love making grilled pineapple because the heat caramelizes the natural sugars in the fruit, creating a sweet and smoky flavor that's irresistible.
Prepare the Pineapple- Lay the pineapple on its side on a cutting board. Slice off about ½-inch down from the crown and then from the bottom of the fruit. Stand it up and trim off the thick fibrous skin. Use a paring knife to remove any brown eyes. Cut into quarters lengthwise, then remove the core from each piece. Cut each wedge into 3 spears, twelve total.Alternatively, make rings by slicing crosswise into ¾-inch slice rounds. Use a 1-inch round cutter or paring knife to remove the core.
Make the Glaze- Add the butter to a small microwave-safe bowl, and heat in 30-second intervals until melted. Whisk in the brown sugar, cinnamon, salt, and nutmeg (if using). Set aside. If the glaze cools and solidifies, microwave for 10 seconds.
Grill the Pineapple- Preheat the grill or a grill pan over medium heat. Clean the grill grates and grease them with olive oil. Once the hot, place the spears cut side down on the grill and lightly press for better contact. Cook until grill marks appear, about 3 to 4 minutes.Flip and brush with the brown sugar glaze. Cook until char marks form on the other side, about 3 to 4 minutes. Remove from the grill and brush with more glaze.
Notes
Yield:About 12 pineapple spears
服务大小:1 spear
Meal Prep:The glaze can be made 3 days in advance, reheating before using. The spears can be cut and stored in the refrigerator 2 days before.
Storing:Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months. Defrost before using.
Using Canned Pineapples:Canned pineapple rings can be grilled. It will take a few minutes less to cook on each side since they are thinner.
Make it Dairy-Free:Use plant-based spreads, margarine, or coconut oil.
Make it Paleo:Use maple syrup instead of brown sugar and ghee instead or butter.
