I can’t be trusted around grilled pineapple, you look away for a moment, and I’ve devoured everything in sight! This is no exaggeration, you can check with my husband, he thinks I’m a little crazy in this department! We used to go to a Brazilian BBQ restaurant in Calgary, and I would raise eyebrows by eating 2 platefuls of this deliciousness!
Since Brazilian BBQ is now 5 hours away, I’ve started making some of my favorites at home, (must pacify the cravings you know)! I started with a Cilantro Chimichurri (a little un-orthodox I know) and now, we’ve moved on to my favorite part – THE PINEAPPLE! There’s something about the simplicity of this dessert that gets me every time, it’s lightly spiced and perfectly caramelized. If you’re in Calgary give Bolero’s (Brazilian BBQ) a try, they have a great Key Lime Cheesecake but I always opt for the pineapple instead.
To cut up a pineapple, start by slicing off both ends (left hand photo). Next, stand the pineapple up on it’s base, and cut away the sides. Don’t be afraid to take a little bit more with the skin, it’s easier than cutting out all the little brown eyes by hand!
From here you can prepare it 2 different ways:
1) Cut around the core for the pineapple (left hand photo) and cut the pineapple into wedges around 2″ thick.
2) Cut the pineapple into 1″ thick rounds leaving the core in the middle.
I prefer to use method 1 because I like having the core cut out when I’m eating my dessert!
Drizzle the cinnamon syrup over the prepared pineapple and toss it to thoroughly coat each piece. It’s important when you’re grilling the pineapple that each side gets good and brown, it creates the caramel flavor that’s essential to this dish (and it’s also what makes it so addictive)!
You can serve it on it’s own, it’s good enough you won’t be missing anything. But… I really love this with a scoop of Homemade Coconut Ice Cream – fresh out of the ice cream machine it’s like soft serve, and gets all melty around the warm pineapple.
- 1 pineapple, (mine was 5 pounds)
- 2 Tablespoons maple syrup
- ½ Teaspoon Vietnamese cinnamon
- Preheat the grill on high.
- Prepare the pineapple by cutting off both ends. Stand the pineapple on it's base and slice off the sides.
- Next, cut the pineapple away from the core by slicing from the top to the bottom and working your way around the core. You can also cut 1" round slices to grill if you prefer.
- Cut the pineapple into wedges about 2" thick.
- Combine the maple syrup and cinnamon, and drizzle the syrup over the pineapple, tossing to coat each wedge completely.
- Lower the grill heat to medium.
- Evenly space the pineapple across the grill and cook for 3-5 minutes per side.
- The intention of the grilling is to make a caramelized surface on the pineapple without turning it to mush. You want nice brown grill marks on both sides, and if your grill is on the cooler side you might need to turn the heat up to medium-high.
- To check if your level of heat is enough, lift up a piece of pineapple with tongs after 3 minutes. If it has a nice brown look, the heat is perfect. If it's not browning turn the heat up, but avoid turning it all the way to high because it will burn too easily!
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