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Grilled Glazed Pineapple

If you have some pineapple leftover from the LOVE SALAD, I suggest grilling it up for a sweet-savory dessert.  You don’t even have to go outside, just use your indoor grill pan.

Lots of people think of pineapple as a summertime treat, however, fresh, sweet pineapple is available all year round with lots of healthy benefits.  Pineapples are good sources of vitamin C, B6, thiamine, manganese and fiber.  They have zero fat and cholesterol as well.

I love using pineapples in meat marinades, they are an excellent tenderizer as they contain the enzyme bromelain that digests protein.  This same enzyme is also found in kiwi and papaya and causes gelatin to break down.  The canning process destroys this enzyme, which is why only canned pineapple is used in congealed desserts.  When bromelain is used as a natural supplement it is said to aid with digestion and ease inflammation.  With all the tenderizing effects of pineapple, don’t soak seafood in it very long, the texture will turn mushy.

How to buy a perfect pineapple, it’s easy, select pineapples that feel heavy for their size.  The rind should be firm, with a little bit of give, with no brown or soft spots.  You know a pineapple is sweet if you see yellow on the bottom, extending up.  Sugar starts developing at the base, so those pieces are sweeter than pieces closer to the crown.  An all-green pineapple was picked too early.  Store in the refrigerator no longer than three days; when picked ripe, pineapples are very perishable.  Plus, because they travel long distances, you don’t know how long its been since the fruit was harvested.  Place some pineapple juice in the bottom of a container to store cut pineapple, it will stay fresh longer.

More Reasons To Love Pineapple

Try pieces of frozen pineapple in place of ice.  They keep drinks cold without watering them down.

It keeps fruit fresh.  Prevent apple slices from turning brown by soaking in pineapple juice.  The acid in the pineapple inhibits the enzymes that cause some fruits to brown when cut or bruised.  Lemon juice works but can be too sour.

You can make a “boat” with it.  Cut around the inside of a pineapple, leaving a 1/2″ shell.  Make 1″ cuts, and scoop out pineapple with a spoon.  Cut and remove core.  Fill with fruit salad.

It goes with bacon.  Wrap pineapple wedges in bacon, sprinkle with brown sugar and bake at 375 degrees until bacon is crisp.

You can spike it.  Infuse pineapple slices with spiced rum fro a grown-up treat on a hot afternoon.

It’s great with ice cream.  Cook 1 cup cubed pineapple in 2 Tablespoons butter, 2 Tablespoons brown sugar, 2 Tablespoons dark rum and a pinch of cinnamon until tender.  Serve over ice cream.

Make pineapple mojitos!

So don’t pass up the pineapple at the store, it has so many great uses.

Stir together orange marmalade and lime juice in a small microwave-safe bowl.  Microwave at HIGH 15 seconds.

Peel and core pineapple, and cut into quarters.  Reserve half of pineapple for another use.  Halve each of the two remaining quarters lengthwise into long spears.  

Brush with vegetable oil and toss with marmalade mixture.  Sprinkle with salt.

Grill pineapple over medium-high heat (400 degrees) for 5 to 7 minutes or until tender, turning occasionally.

Serve with a scoop of ice cream and freshly chopped mint.  I did serve mine with vanilla ice cream however, I do think the perfect accompaniment would be coconut sorbet.  Living in California, coconut sorbet was never a problem to find, in Oregon, I haven’t seen it.  I’m not sure if it is a seasonal item here or just not easily found in the Pacific Northwest.  I will keep looking.

Grilled Glazed Pineapple
Adapted from Coastal Living

Serves 4

1/3 cup orange marmalade
1 Tablespoon fresh lime juice
1 pineapple
1 Tablespoon vegetable oil
1/8 teaspoon salt
Vanilla ice cream or coconut sorbet
Chopped fresh mint

Stir together orange marmalade and lime juice in a small microwave-safe bowl.  Microwave at HIGH 15 seconds.

Peel and core pineapple, and cut into quarters.  Reserve half of pineapple for another use.  Halve each of the two remaining quarters lengthwise into long spears.   Brush with vegetable oil and toss with marmalade mixture.  Sprinkle with salt.

Grill pineapple over medium-high heat (400 degrees) for 5 to 7 minutes or until tender, turning occasionally.

Serve with a scoop of ice cream and freshly chopped mint.  I did serve mine with vanilla ice cream however, I do think the perfect accompaniment would be coconut sorbet.  Living in California, coconut sorbet was never a problem to find, in Oregon, I haven’t seen it.  I’m not sure if it is a seasonal item here or just not easily found in the Pacific Northwest.  I will keep looking.

One Year Ago:  This is Why We Love…

Comments

  2. Oh wow, that is beautiful and I love all the other ideas for pineapple you gave. Costco always has freah cut up so it makes it even easier! And yes to the coconut sorbet.

    Reply

  3. Grilled pineapple sounds really perfect to serve with ice cream. By the way, just want to let you know that I made your Sticky Peanut Butter & Jelly Wings yesterday. My family loved it, we couldn’t stop eating it while we watching the game. Thanks for the recipe Cathy!

    Reply

  5. I’m a major fan of pineapple to begin with but have never thought to grill it. Yum! They served chocolate dipped pineapple chunks at the Super Bowl party we went to yesterday that were heavenly!

    Reply

  26. I love freah pineapple and yes it’s available ALL THE TIME. I love all the other ideas you have too, very nice. Now I’m craving coconut sorbet.

    Reply

  29. Not a fan of pineapple. I can occasionally eat a bite or two of fresh but that is about it. I never did acquire the taste for it but some in my family love it so we sometimes use it in things….I just pick it out.

    Reply

  30. Quick Coconut Sorbet
    Bon Appétit | April 2001

    1 15-ounce can cream of coconut (such as Coco Lòpez)*
    1 cup ice-cold water
    1/4 teaspoon rum extract

    Whisk all ingredients in medium bowl.
    Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
    *Available in the liquor department of most supermarkets nationwide.

    Reply

  31. Love this pineapple post! Some great ideas and your grilled pineapple looks luscious- all caramelized! Yum. My dad used to make the most heavenly pineapple sherbet-well it really was pineapple ice cream, but it was wonderful.

    Reply

  35. I needed your pineapple tip this weekend Cathy! I was looking at the pineapples, and they were pretty cheap, too, but then I put it back because I was thinking pineapples in Feb. wouldn’t be good, how do I know if its ripe, etc… Now I know and will get one!

    Reply

  37. Mmmmmm, grilled pineapple! And with ice-cream to boot, wow. In the summer when hanging out with friends on the deck, nothing perks up the crowd like grilled pineapple with freshly ground black pepper (sounds odd, but trust me here), and a spritzer of dark rum on there is always welcome.

    Reply

  41. I don’t know about coconut sorbet in Oregon, but I do know that New Seasons (in the PDX area) has some good coconut ice cream… can’t imagine grilled pineapple and coconut ice cream could be bad!

    Reply

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