Recipe courtesy of Steven Raichlen
Grilled Pineapple
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 264
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 1
- Cholesterol
- 31
- Sodium
- 3
- Total: 26 min
- Prep: 10 min
- Cook: 16 min
Ingredients
1 ripe pineapple
1/2 cup melted unsalted butter
3/4 cup granulated sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Ice cream
1/2 cup dark rum or 151 proof rum, for flambeing (optional)
Directions
- Preheat the grill to high. Oil the grate.
- Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl.
- Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream.
- If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.