How to Grill Pineapple

Course Desserts

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 353

Author Christina Conte

A quick and easy, delicious pineapple recipe that makes a stunning and impressive dessert.

Equipment

1 chef's knife
2 long matches

Ingredients

1 pineapple fresh and ripe
4 Tbsp butter good quality, salted
½ c brown sugar dark or light
4 Tbsp dark rum (optional)

US Customary - Metric

Instructions

How to Cut Pineapple for Grilling

Cut the pineapple by following these steps which you can see in the photo ~
1. Set up a cutting board which has a damp cloth underneath so it doesn’t slip, and place the pineapple on it. 2. Cut the pineapple in half lengthwise using a sharp chef’s knife. 3. Cut each half into halves so you have four quarters. 4. Carefully remove the core of each quarter, then slice the flesh of the pineapple away from the rind, keeping one end slightly attached so that it stays fixed.
Next, cut through the pineapple flesh lengthwise to create thirds (without detaching the end you kept intact), then slice width-wise into bite sized chunks.
If using your broiler (oven grill) place the quarters on a baking sheet and wrap the green tops in aluminum foil. If using an outdoor barbecue, place each quarter on a sheet of foil large enough to wrap the entire piece.

Add the Butter and Sugar

Arrange pieces of butter all over, and in between the pineapple pieces.
Finally, sprinkle brown sugar over the pineapple quarters as evenly as possible. If using the broiler, turn it on high (if there is a choice) to preheat it. If using an outdoor barbecue, wrap the prepared pineapple pieces with the foil then place on the grill.

Grill the Pineapple

Grill for 5 to 10 minutes, until the pineapple is golden brown and caramelized. You can add more sugar or butter as desired. The goal is not to cook the pineapple, just to brûlée the top. (On a barbecue, check the pineapple, by peeking inside the foil under desired result is acheived.) While the pineapple is under or on the grill, put the rum in a small pot to heat on the stove.

Finish the Dessert

Remove from the oven (or outdoor grill) when ready, and take the aluminum foil off. Carefully light the heated rum (away from the stove) with a long matchstick. It will extinguish on its own.
Pour a quarter of the rum over each serving of pineapple.
Place each pineapple quarter onto an individual plate and serve immediately with forks and knives. Pour any runoff from the pan into a small jug and pour over the pieces.

Notes

Measurements are not critical in this recipe. There's actually no need to measure anything as you can easily "eye-ball" the amounts as you desire.
If using an outdoor grill/barbecue, simply wrap each pineapple quarter with the butter and sugar added, then add the rum afterwards, just before serving.
NOTE: my preferred method is under the broiler as it caramelizes the brown sugar and butter, versus the outdoor grill simply heating it. Both taste great, but the former gives a lovely texture to the top of the pineapple.

Nutrition

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