Desserts
Peppered Pineapple with Mezcal-Whipped Cream
(Workman Publishing).
Copyright© 2025. Photographs by Randazzo & Blau.
What: Grilled pineapple has been part of my barbecue repertory since I wrote The Barbecue! Bible. So how does the preparation translate to the griddle? I’m delighted to report that you get the same smoky-sweet-caramelization, the same succulent flesh—with a lot less risk of flare-ups. In the following recipe, black pepper cranks up the heat, while mezcal adds the smoke.
What else: When buying whole pineapple, look for fruit with a yellow or golden rind: it will be sweeter than those with green rinds. To save time, you could use pre-peeled and pre-cored pineapple. Again, a bright yellow color indicates sweetness. Mezcal is a Mexican cactus spirit with a pronounced smoky flavor—the result of roasting agave hearts in a fire-heated pit.
Peppered Pineapple with Mezcal-Whipped Cream Recipe
Peppered Pineapple with Mezcal-Whipped Cream
Recipe Notes
- Yield: Serves 4
Ingredients
For the mezcal-whipped cream:
- 3/4 cup heavy (whipping) cream
- 3 tablespoons sugar
- 2 tablespoons mezcal, or to taste
For the pineapple:
- 1 cup granulated sugar
- 1 tablespoon freshly ground black pepper (or to taste)
- 1 pineapple, peeled, cored, and cut crosswise into 1/2 inch thick slices
- 3 tablespoons butter (salted or unsalted—doesn’t matter), melted, plus butter in a 2-inch chunk for the griddle
Recipe Steps
1: Make the whipped cream: Place the cream in a chilled bowl and beat until it starts to thicken. Add the sugar and mezcal and continue beating to soft peaks. The whipped cream can be prepared several hours ahead and kept, covered, in the refrigerator.
2: Just before serving, heat your griddle or plancha to high.
3: Combine the sugar and pepper in a shallow bowl or foil pan and stir to mix. Have this mixture by the side of the griddle.
4: Impale the solid chunk of butter on a fork and use it to grease the griddle.
5: Brush the pineapple slices on both sides with melted butter. Using tongs or a fork, dip each pineapple slice in the sugar mixture on both sides, shaking off the excess.
6: As you coat the pineapple slices, place them on the griddle. Cook until sizzling and darkly browned on the bottom, 3 to 4 minutes. Using a griddle spatula, Invert and cook the other side the same way.
7: Transfer the pineapple slices to a platter or plates and top with dollops of mezcal- whipped cream.
