Paradise grilled BBQ pineapple recipe
Pepper on pineapple? Yes! It adds an exciting burst of flavor to the juicy fruit. The quality/freshness of the pineapple is all-important. A demi-sec champagne from Reims, France, is worth the splurge—one of the few wines that can handle the acidic pineapple.
Ingredients
For the glaze
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3/4 cup fresh orange juice
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1 tablespoon honey
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1 tablespoon fresh lime juice
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2 teaspoons cornstarch
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4 slices fresh pineapple, about 1/2 inch thick each
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1 teaspoon cracked dried green peppercorns or cracked black peppercorns
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4 scoops vanilla ice cream
Method
To make the glaze
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In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.
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Season both sides of the pineapple slices with the peppercorns. Grill over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.
Makes 4 servings.
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