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Pineapple - Sugar Grilled |
Originally
posted: 08/01/2003
Last updated:
01/08/2008 |
This dessert comes from the book How
To Grill: The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen. It's really a grilling recipe, but you can do it on
the WSM if you have a lot of hot coals leftover at the end of a cooking
session.As always...click on any
of the pictures to
view a larger image.
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Choosing A Pineapple
Pineapples do not ripen and get
sweeter after they're picked from the plant they grow on (Picture 1), so it's
important to choose a good pineapple at the grocery store. According to the
Hawaii Department of Agriculture, here's what you should look for:
- Select a fragrant,
heavy, symmetrical pineapple with crisp green leaves, not dry,
yellow ones.
- Avoid pineapples
with soft spots, watery "eyes", or discoloration.
- Pick a pineapple
whose shell is golden about halfway up--the gold color starts at the
bottom and moves toward the top.
I prefer the hybrid "Super
Sweet' or "Golden" varieties. When choosing a hybrid pineapple, my experience is
that those with the sweetest, most fragrant smell tend to taste the sweetest.
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Prepping The Pineapple
Twist off the green crown, rinse the pineapple, and pat it
dry. Cut off the top and bottom, then cut off the shell
in strips, using a sawing motion with a very sharp knife.
Cut the pineapple into 1/2"
slices, then remove the core from each slice using a tablespoon measure or a
melon baller.
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Sugar-Coating The Slices
Here are the ingredients you'll
need to coat the pineapple slices.
Ingredients List
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1 can "A Taste of
Thai" low-fat, unsweetened coconut milk
1-1/2 cups turbinado sugar (also known as "Sugar in the Raw")
1 teaspoon cinnamon |
Combine the sugar and cinnamon,
mixing well. Place the coconut milk and the sugar mixture into separate baking
dishes (Picture 2). Place the pineapple slice in the coconut milk, coating both
sides (Picture 3), shake off the excess, then dredge the slice in the sugar
mixture (Picture 4).
The slices will have a thick
coating of sugar on both sides. Don't worry, much of that sugar will melt away
during grilling.
If you can't find coconut milk,
brush the slices with melted, unsalted butter instead. I did 3 slices with
coconut milk and 3 slices with butter. |
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Grilling The Slices
Put the cooking grate directly
on top of the charcoal chamber in the charcoal bowl. Make sure you still have
lots of hot coals in the bowl before grilling the pineapple. You may need to
stir the coals to dislodge the ashes, which should really get those coals fired
up.
Arrange the slices on the grate
and grill for 4-6 minutes on each side until nicely caramelized. The melting
sugar may flare-up when it hits the hot coals, so pay close attention to the
fire.
Serve warm as-is, or with a
scoop of vanilla ice cream. |
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