Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

pineapple recipes?

RRPRRP Posts: 12,838
edited November -1 in EggHead Forum
Sister and brother-in-law just returned from their annual 3 week spring vacation in Hawaii and brought us back a nice big fresh pineapple. While I saw the sugar dipped recipe in the submitted recipe section I need to avoid the sugar let alone the side dish of ice cream. Any other recipes out there?


  • MasterMasonMasterMason Posts: 243
    I am going to grill some tonight with a light dusting of chili powder, the heat and sweat is a good combo

  • fishlessmanfishlessman Posts: 15,704
    grilled with butter, jamacan fire walk, and a little turbinado sugar works for me, if the pinnapple is sweet enough you could probably skip the sugar.

  • PakakPakak Posts: 523
    Here's one of my favorites:[p]Pineapple Salsa (Steve Raichlen - BBQ USA)[p]1 Ripe pineapple
    1 Red bell pepper
    1 Bunch scallions (green onions)
    2-4 Jalapeño or habañero peppers (or mix/match)
    1 TBS minced, candied ginger
    ¼ C chopped, fresh mint
    3 TBS fresh lime juice, or more – to taste
    1 TBS brown sugar or more – to taste[p]• Peel the pineapple and slice into ½ inch slices. Core the slices.
    • Grill the bell pepper, scallions, jalapeños, pineapple.
    • Let peppers cool in paper bag or baggie to steam and ease pealing. Peal and seed.
    • Chop or place ingredients in food processor – course chop.
    • Can be made several hours ahead.
    • Makes 3-4 cups[p]My Notes: I've use habañeros both times I've made this and really like the heat with the sweet. This last time I made it, I used fresh ginger instead of candied. I think I like the fresh better. It gives it more zing. [p]

  • BlueSmokeBlueSmoke Posts: 1,678
    In a saucepan, combine 1 cup balsamic vinegar, the juice and zest of a lemon and 1 tablespoon grated fresh ginger. Reduce to 1/3 to 1/2 cup. Strain and chill.[p]Peel and slice your pineapple just as the sugar-dipped recipe calls for. Without further preparation, grill the pineapple just until grid marks form. (Your cast iron grate should be dandy for this.) Flip to mark the "other" side.[p]To serve, drizzle with the balsamic syrup.[p]Ken

  • ... I want to serve samples to customers at grilling demos.[p]What chili powder do you use on the pineapple?

    I want it to taste good, not take the tops of their heads off, though. I have some San Antonio red and some Chimayo. I bet ancho chili powder would taste good on pineapple.[p]Lee

  • MasterMasonMasterMason Posts: 243
    I did some with Gebharts chili powder, and some with DP firewalk. Both were good, but the firewalk was quite a bit hotter.

Sign In or Register to comment.