If you want a real taste treat, then toss some fresh pineapple on the grill. Pineapple on the barbecue is quick, easy, and will impress the heck out of your family and friends. Pineapple great raw, but it’s even better cooked a bit outdoors.
Picking the Pineapple
There’s no real science to picking fruit. But, there are some tips to getting the ones that taste the best.
With pineapple, you want ripe but not mushy. Check the bottom of the pineapple. You want to see some yellow—perhaps running an inch or so up. Feel the pineapple.
You should feel a little “give.” It takes some practice to get good at testing fruits by hand. Mentally note how one felt that tasted especially good. That can be your baseline for the future. Smell the pineapple. You should pick up a sweet flavor. The stronger the smell, the riper the fruit.
Cutting the Pineapple
Now, this is where I cheat. And, you can too. The secret is to use an electric knife. You can hack away at a pineapple with a kitchen knife, but it’s hard to get pretty slices by hand. An electric knife works great for this part, but you don’t have to go out and buy one. A sharp kitchen knife is fine too. Start at the top and cut right down to the bottom. Then do the same on the opposite side. Turn and do the same on the other sides. This gives you four slabs, and the core is still attached to the green top.
Next, make wedges with the pineapple hunks. I make three per side for a total of 12. You can go thinner or thicker as you like.
Pineapple Grilling Sauce
There are loads of sauces that can be slathered on pineapple, but we like a simple, basic sauce.
- 1 pineapple (cut in wedges)
- 3 T butter (melted)
- 1 T honey (brown sugar or Karo syrup are fine if you don’t have honey)
- 1 tsp lemon juice (lime is fine also)
Melt the butter in a small saucepan. Add the honey and lemon juice. Stir until mixed in evenly.
Use a small kitchen brush and coat pineapple slices. If you don’t have a kitchen brush, then get a big baggie. Pour in the sauce. Shake up the pineapple slices.
Put the slices on the grill. Heat (medium hot) until you see grill marks (3 to 6 minutes depending on the heat). Turn and grill the other side. Pull off and serve. Since the rind is on, these can be held by hand and eaten like watermelon. Simple. No clean up.
Yum – Grilled Pineapple is a Hit
After a nice meal of steak, shrimp, or pork, plop that pineapple on the grill. Pineapple makes a perfect outdoor dessert. The fruit is sweet to start with and the glaze caramelizes and makes it taste like an exotic finish to any outdoor bash.
Brazilian grilled pineapple
There is also another way how you can prepare grilled pineapple and make it more exotic. In the first recipe, we explain the basic way how you can make the pineapple, but the Brazilian will spice up the things.
You will need:
- 1 cup of brown sugar
- 2 tablespoon of ground cinnamon
- One pineapple, peeled, cored and cut into six wedges.
First of all, you should preheat the outdoor grill to medium-high temperature. Make sure to oil the grate, to avoid pineapple sticking to it.
In a bowl, whisk brown sugar and cinnamon together and pour a mixture into a large zip bag, this should be something like a marinade for your pineapple. Then place pineapples into the bag and let it sit for a couple of minutes, to absorb the flavors. From time to time, shake the bag to coat every wedge.
When the grill is ready, place the pineapple on the grill and flip every three minutes until its ready. Considering that you are grilling fruit that is soft and juicy, it won’t take you too much time, until its ready and you will have a great desert which you can combine with toppings and ice cream.