I am particularly partial to grilled fruit. That char from the grill adds some amazing depth and complexity to familiar flavors and it is always a hit when I serve it to people. I’ve done peaches, bananas, plums, nectarines and I’ve even made a smoked apple pie but by far, the most returned to grilled fruit is the Grilled Pineapple. The way that sweet-tart flesh starts to release it’s juices during the grilling process just gets me excited.
I’m seriously salivating even writing about this right now. Holy yum!
Grilled pineapple can be tackled in a variety of ways, but my favorite is to trim the skin and slice rings about 3/4 inch thick. This allows each serving to have access to as much direct heat as possible (opposed to grilling the pineapple whole.) To take the flavors to another level, I brush each slice with a paste of brown sugar and maple syrup. The sugar caramelizes just as the pineapple is heated through and the little hit of extra sweetness makes this perfect for a warm dessert. Just add coconut ice cream!
For one last hit of flavor before serving, I always sprinkle a pinch of coarse sea salt over the grilled pineapple slices. Not only is it beautiful and and interesting texture enhancement, it also complements the sweet and tangy pineapple in a magical way. I hope you enjoy this recipe as much as we do!! One last word of caution before I send you on your way… don’t crank your grill up to a million degrees before putting your pineapple on. Too hot and you will burn the sugar in your glaze before cooking the pineapple. Keep the gill set at about medium high heat (around 350 degrees) and you should be good to go!