Coconut-Grilled PineappleSteven Raichlen
- Yield: Serves 4 to 6
- Method: Direct grilling
- 1 ripe golden pineapple
- 1 can (14 ounces) unsweetened coconut milk
- 1-1/2 cups turbinado sugar or granulated sugar
- 1 teaspoon ground cinnamon
- Sprigs of fresh mint, for garnish
- 1 quart vanilla ice cream or frozen yogurt, for serving
Step 1: Set up the grill for direct grilling and preheat to high.
Step 2: Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a bowl. Put the cinnamon and sugar in a small bowl and stir with a fork or spoon to combine.
Step 3: When ready to cook, brush and oil the grill grate. Brush each pineapple slice on both sides with coconut milk, and sprinkle, also on both sides, with the cinnamon and sugar mixture. Arrange the slices on the hot grate, and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving; top each slice with a scoop of vanilla ice cream and garnish with mint leaves.
Find This Recipe
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it’s destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali’s Simple […]Buy Now ‣