Prep time: 15 min
Grill time: 8 min
Makes 6 servings.
Ingredients of Grilled Pineapple:
- 1 whole fresh pineapple*
- 3 tablespoons honey
- 1 tablespoon freshly-squeezed lemon juice, lime juice, or orange juice (your choice)
- 1/2 teaspoon freshly-ground black pepper
* Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Turn the pineapple upside down in an empty container for a few hours before you grill it to distribute the sugar throughout the fruit.
Directions for Grilled Pineapple:
- Trim, core, and peel pineapple. Cut the leaves off the top of the pineapple, then peel it with a serrated knife. Remove any eyes with a paring knife. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).
- Whole Pineapple Pineapple Quartered Cutting Skin Away Pineapple Spears
- In a small bowl, combine honey, lemon, lime, or orange juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
- Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don’t overcook the pineapple spear or they’ll turn mushy, as the natural sugars in fresh pineapple caramelizes quickly as it is is grilled. Watch carefully or they will burn.
- Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Note: The grilled pineapple can be kept at room temperature for up to 8 hours. Re-warm before serving.