Grilled Figs with Brie
Grilled Mangos with prosciutto
Pineapple was the first fruit we tossed on the grill. The results were so wonderful, we began trying new fruit dishes each week!
The only hard part of grilling a pineapple is the prep - so if you can, buy fresh pineapple that's been skinned and cored, and comes in a quart-size plastic container with its own juice.
Quarter the pineapple length-wise into long triangular pieces - then cut each quarter again into one or two long, triangular pieces, depending on the size of the pineapple. The goal is to have pieces that will heat throughout before the outside is charred.
Grilled pineapple is a wonderful accompaniment to any summer meal, but it also makes a wonderful dessert - just add vanilla ice cream. If you really want to kick it up, plate all the pineapple slices, take the sauce off the stove, add 3 Tbs of rum, whisk and pour over the pineapple, and strike a match. When the fire goes out - serve with ice cream and spoon the sauce on top! Garnish with sesame seeds - black or white!
1 fresh pineapple, cored and quartered lengthwise - then cut into long triangular slices
1 Tbs soy sauce
dash of sesame oil
1 tsp - 1 Tbs. brown sugar (more for dessert)
1/2 cup pineapple juice (from container)
vanilla ice cream (optional)
In a non-reactive sauce pan, such as glass, combine soy sauce, sesame oil, brown sugar, and pineapple juice. Bring to a simmer and reduce for about 10 mins 'till thick.
Grill pineapple slices over medium heat until they are hot throughout - and have grill marks - don't let them burn!
Serve with any entre - they are especially good with jerk dishes - or turn them into a great dessert!