| Written By Recipe Coordinator |
Father’s Day is Sunday, June 20th. Men seem to have a burning desire to become masters of the grill. Our sense of manliness absolutely depends on how we grill, what we grill, and making sure that EVERYBODY loves the final product. If you happen to be in that category, I have a wonderful grill recipe that will make you a hero whenever you put on the apron and strike that match or load that charcoal.
I love grilled pineapple. There is always a gasp and a mad scramble when I bring out a plate of pineapple lovingly charred on the grill. The pungent aroma, the distinct taste and the powerful pineapple image all combine to make it a special event anytime a pineapple is cut up and grilled. This grilled pineapple recipe is different because of the addition of coconut milk. Coconut milk adds a great texture to your pineapple. It serves almost as a glue. The coconut milk will moisten your pineapple and keep it firm and fresh. The heavier texture of the milk will hold the sugar and the cinnamon together once you place the slices on the grill. The coconut milk also prevents excessive charring. No one wants burnt pineapple. That dilemma will not happen to you if you follow this simple and very easy recipe. Pineapples are inexpensive and oh so easy to cut up. Grab a few this weekend and make this your surprise of the day. To all the manly grillers in the world I wish a very Happy Father’s Day and good eating to one and all!
1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)
1. Set up the grill for direct grilling and preheat to high.
2. Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can.
3. Pour milk into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.
4. When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
5. Arrange the slices on the hot grill and grill until nicely browned on both sides, 4 to 6 minutes per side.
6. Transfer the pineapple slices to plates for servings and garnish with mint sprigs. Or serve in bowls over ice cream, if desired.
The pineapple can be served either hot or cold.
Recipe courtesy of:
Raichlen, Steve, How to Grill: The Complete Illustrated Book of Barbecue Techniques. New York: Workman Publishing Company, 2001.
Photo courtesy of food2.com.
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