Written by adam on Nov 1, 2007
Grilled Pineapple Spears with Brown Sugar Glaze
What a great way to cook pineapple and in such a simple recipe, too. Good desserts do not have to be complex cakes cookies or candies. Some are just simple fruit with a sweet glaze. The particular pineapple was peeled and cored right in front of us in the grocery store, so we knew it would have the ultimate in fresh flavor. The addition of lemon juice to the glaze adds a bright flavor.
Ingredients:
- One half pineapple, cut into long spears
- 1 TBPS butter
- 1/2 cup brown sugar
- 1 Tsp. cinnamon, in all
- lemon juice
Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.
In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.
Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.
Responses to "Grilled Pineapple Spears with Brown Sugar Glaze" ...
Adam this looks delicious! But where's the ice cream???? :)
I've made a version of this with lots of freshly ground black pepper instead of the cinnamon. Next time I'm making this with cinnamon! Thanks-Kathy
Mmmmm .... ice cream could have been good, but we wanted to keep it straight up and simple. Just fruit.
But yes.... cinnamon is the best for this.
Andrew Scott
Adam, nice recipe. I like the addition of the lemon juice. I first saw this recipe at a Brazilian restaurant in Amsterdam. They had an interesting variation:
They kept the pineapple in tact, sprinkled the brown sugar on the sides, and cooked directly on the grill. Keeping the husk on enabled them to easily rotate the pineapple without burning your hands.
As the pineapple cooked, they would periodically take it off the grill and slice off 1 cm strips, then re-sugar and cook again. Repeat until you reach the core (which is too tough for eating).
It's simple to prepare, and best of all there is no mess to clean afterwards.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my