Desserts and sweets can certainly be grilled. Anyone who tells you otherwise should be given this recipe. If you have never grilled pineapple before, the sugars intensify on the grill, leading to a unique sweet-and-savory quality. This grilled pineapple is sweet, smoky, and scrumptious. Adding hot pepper flakes brings the flavors to a whole new level.
- 1 whole pineapple, peeled, cored, and sliced into 1-inch rings
- 1 tbsp vegetable oil
- 1/2 tsp honey
- Zest of 1 lime
- 1/2 tsp Sumac, cayenne, or crushed red pepper flakes (whatever you have)
- Salt to taste
- 1/2 cup toasted cashews for topping (optional)
- 1/2 cup whipped cream for topping (optional)
- Add your cored and sliced pineapple to a medium bowl.
- Add oil, honey, lime zest and chili flakes. If using Sumac, it does lend a citrus-y bite, which I prefer.
- Toss all together. Taste the dressing on the pineapple to determine if you want to add any salt. I usually add a pinch at this stage. Allow to sit for 15 minutes before grilling.
- On your heated grill, add the pineapple carefully to the cooler side of the grill.
- Allow the sugars to caramelize on both sides, about 4 minutes per side. Once you have some nice char marks, remove pineapple from the grill.
- Top with additional toppings if using, and serve. I like to serve this on a big, family-style platter so people can help themselves.
- Category: Dessert, Side
- Method: Grill
- Cuisine: American