Introduction
Grilling fresh pineapple brings out its natural sweetness while adding a smoky flavor that elevates this tropical fruit. This recipe combines the sweetness of brown sugar with a touch of heat from cayenne pepper, balanced by the rich notes of vanilla. Perfect as a dessert or a unique side dish, these grilled pineapple spears are simple to prepare and delightful to enjoy.
Detailed Ingredients with Measures
– 1 fresh whole pineapple
– ¼ cup light brown sugar
– ¼ teaspoon cayenne pepper
– 1 teaspoon vanilla extract
– ⅛ teaspoon kosher salt
– Vegetable oil spray for grill
Prep Time
30 minutes (plus marinating time)
Cook Time, Total Time, Yield
Cook Time: 6 minutes
Total Time: 36 minutes (plus optional overnight marinating)
Yield: Serves 4
Directions
1. Peel, core, and cut the pineapple into 8 spears.
2. In a large mixing bowl, combine the pineapple spears with brown sugar, cayenne pepper, vanilla extract, and kosher salt. Toss to coat evenly.
3. Cover the bowl with plastic wrap and let the pineapple marinate at room temperature for 30 minutes. Alternatively, refrigerate overnight. Reserve the marinade liquid.
4. Preheat a grill pan over high heat and lightly spray with vegetable oil.
5. Grill the pineapple spears for 1 to 2 minutes on each side until grill marks appear.
6. While grilling, transfer the reserved marinade liquid to a microwave-safe bowl. Microwave for 90 seconds or until it becomes bubbly and syrupy.
7. Remove the grilled pineapple from the grill and place on a serving platter. Drizzle the warm syrup over the pineapple just before serving.
Enjoy the rich and warming flavors of grilled pineapple, perfect for any gathering or as a delightful treat for yourself.
Detailed Directions and Instructions
Step 1: Prepare the Pineapple
Peel, core, and cut the pineapple into 8 spears.
Step 2: Combine Ingredients
In a large mixing bowl, combine the pineapple spears with brown sugar, cayenne pepper, vanilla extract, and kosher salt. Toss to coat evenly.
Step 3: Marinate the Pineapple
Cover the bowl with plastic wrap and let the pineapple marinate at room temperature for 30 minutes. Alternatively, refrigerate overnight. Reserve the marinade liquid.
Step 4: Preheat the Grill
Preheat a grill pan over high heat and lightly spray with vegetable oil.
Step 5: Grill the Pineapple
Grill the pineapple spears for 1 to 2 minutes on each side until grill marks appear.
Step 6: Prepare the Syrup
While grilling, transfer the reserved marinade liquid to a microwave-safe bowl. Microwave for 90 seconds or until it becomes bubbly and syrupy.
Step 7: Serve the Pineapple
Remove the grilled pineapple from the grill and place on a serving platter. Drizzle the warm syrup over the pineapple just before serving.
Notes
Marination Time
For best flavor, marinate the pineapple overnight.
Grilling Alternatives
If you do not have a grill pan, an outdoor grill or even a broiler can be used to achieve similar results.
Serving Suggestions
This grilled pineapple can be served as a dessert or as a side dish with grilled meats.
Cook techniques
Pineapple Preparation
Peel, core, and slice the pineapple into spears to prepare it for grilling. This method enhances the natural sweetness and texture of the fruit.
Marinating
Combine pineapple spears with brown sugar, cayenne pepper, vanilla extract, and kosher salt. This step allows the flavors to blend and penetrate the fruit for a more flavorful end result.
Grilling
Preheat a grill pan to high heat and lightly spray with vegetable oil. Grill the marinated pineapple spears for 1 to 2 minutes on each side until you achieve desirable grill marks, which add visual appeal and flavor.
Making Syrup
Use the reserved marinade liquid by microwaving it until bubbly and syrupy. This syrup enhances the grilled pineapple’s flavor and serves as a delicious drizzle before serving.
FAQ
Can I use canned pineapple instead of fresh?
While fresh pineapple yields the best flavor and texture, canned pineapple can be used in a pinch. Just ensure you drain it well to avoid excess moisture.
How long should I marinate the pineapple?
For optimal flavor, marinate the pineapple for at least 30 minutes at room temperature or refrigerate it overnight for deeper flavor infusion.
Can I adjust the spice level?
Yes, you can adjust the amount of cayenne pepper based on your preference. If you prefer a milder flavor, reduce the amount or omit it altogether.
What other fruits can I grill using this technique?
You can apply the same marinating and grilling technique to fruits like peaches, mangoes, or even watermelon for a delightful twist.
How do I store leftover grilled pineapple?
Store any leftover grilled pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave when ready to serve again.
Conclusion
Grilled pineapple with a sweet and spicy marinade offers a delicious combination of flavors that elevates this tropical fruit. The caramelization from grilling enhances its natural sweetness, while the cayenne pepper adds a hint of heat, making it a delightful dessert or side dish. This simple yet flavorful recipe is sure to impress your guests and can be tailored to suit your taste preferences.
More recipes suggestions and combination
Grilled Mango with Honey and Lime
Try substituting mango for pineapple, and drizzle it with honey and lime juice for a refreshing twist.
Pineapple Salsa
Mix diced grilled pineapple with red onion, cilantro, jalapeño, and lime juice for a vibrant salsa that pairs well with grilled meats.
Spicy Pineapple Shrimp Skewers
Marinate shrimp in a similar mixture and skewer them with pineapple spears for a surf and turf option on the grill.
Pineapple and Coconut Chia Pudding
Combine coconut milk with chia seeds and top with grilled pineapple chunks for a tropical breakfast or dessert.
Pineapple Upside-Down Cake
Use the same marinated pineapple as a base for a moist and flavorful upside-down cake, adding a caramelized touch to your dessert table.
Pineapple Smoothie Bowl
Blend grilled pineapple with yogurt and ice, then top with granola, nuts, and fresh fruit for a delicious breakfast bowl.
