Steven Raichlen's Barbecue! Bible


Spice-Grilled Pineapple with Smoky Whipped Cream

Recipe from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades

Pineapple was the first fruit I ever grilled and it remains a Raichlen family favorite. The key is to grill over a hot fire so you caramelize the sugar while leaving the fruit raw and juicy in the center. Mezcal is a tequila-like spirit made with fire-roasted agave cactus hearts. This gives it a smoky flavor—think of it as Mexican liquid smoke.


  • Yield: Serves 4 to 8
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For the Spiced Smoked Whipped Cream

  • 1 cup heavy (whipping) cream
  • 2 tablespoons Dessert Rub
  • 2 tablespoons mezcal or 1/4 teaspoon liquid smoke

For the Pineapple

  • 1 cup minus 2 tablespoons Dessert Rub
  • 1 juicy ripe pineapple, peeled and cut into 1/2-inch thick slices (core it or not, your choice)
  • 1/2 cup coconut milk (use a Thai or Latino brand)
  • Ground cinnamon or freshly grated nutmeg, for garnish

Step 1: Make the whipped cream: Place the cream and Dessert Rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal or liquid smoke and continue beating to firm peaks. Keep chilled.

Step 2: Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.

Step 3: Place the Dessert Rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess.

Step 4: Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side. Transfer to a platter or plates. Top each slice with a dollop of the whipped cream and shake a little ground cinnamon or grate some nutmeg on top.

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