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.
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.
Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely […]Read More →