Grilled pineapple: it can be a dessert, a garnish for grilled meat, used for sauces or served up as a breakfast side.
But pineapple isn’t the only fruit you can kiss with a flame.
“Stone fruits work really well, so anything with a pit,” says cooking guru Michele Vieux, who adds that she’s grilled plums, peaches, nectarines, peaches and even pears, bananas, and watermelon.
“Get creative with it.”
The first step is to use a serrated knife to peel and quarter the pineapple in pieces large enough that they don’t fall through the grill. After that, she dumps the pieces in a bowl, adds a few sprinkles of balsamic vinaigrette and heads outside to the grill.
“They are going to blacken,” Vieux explains. “That’s totally fine. Don’t think you burned it or ruined it.”
After the fruit is sufficiently cooked, Vieux dumps the pieces back into the bowl and covers it with aluminum foil.
“This is just going to allow it to steam, and there’s going to be lots of yummy juices forming in the bottom that we can use for all kinds of stuff,” she says.
To download the recipe for grilled pineapple, click here.
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Additional reading: Cauli-Crust by Shirley Brown and Alyssa Dazet, published May 8, 2012.