When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Grilled Sugar-Dipped Pineapple
March 7, 2014 / Serves 8 to 10 / / Print /
The grill is for more than cooking the main dish – think about doing dessert too. Steven Raichlen, America’s Grill Master, has this very retro feeling, ultra tasty dessert that you can do on the grill.
1 ripe pineapple
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum (for flaming – optional)
1. Preheat the grill to high.
2. Cut the leafy top off 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.
3. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest, and cinnamon in a separate bowl. Bring both bowls to grill side. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until brown and sizzling, 5 to 8 minutes. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion.
4. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately.
Serves 8 to 10