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Wish to grill some fresh pineapple as side to pork chops. Would like an idea or two about how to do (rubs and temp.) pineapple slices?[p]Thanks, [p]Ray
Babyray,[p]I like to keep it real simple. Some like to dip the pineapple slices in sweetened condensed milk and/or sugar, but I guarantee you that if you get a ripe pineapple, grilling it will bring out plenty of natural sugar in the fruit.[p]Also works well on kabobs - just place in between your meat slices.[p]The link below has details on how I do them.[p]Experiment, have fun, and good luck![p]TRex
We have this often. We buy the cored pineapple in the fruit section at Publix. The juice is used to mix into the sauce that will carmelize onto the pork at the end of a cook.[p]Slice pineapple about 3/4"
Sprinkle lightly with turbinado sugar or regular sugar[p]When you pull the meat off, wrap it in aluminum foil to rest and distribute the juices evenly. While the meat is wrapped, open the vents wide open on the botton and remove the cap, allowing max air flow. Place the rings on the grid, flip after about 4 minutes, another 4 minutes on the second side, then flip again criss-crossing the grill marks cooking for about 2 minutes, then same again for 2 more minutes. In all, the meat will rest for about 12 minutes and the pineapple is served hot.[p]These go quick around here![p]Banker John
TRex,[p]Thanks for posting - looks good! I plan to give it a try.[p]Best,[p]CTB
The Naked Whiz
My favorite is to mix some turbinado sugar with cinnamon, cloves and lime zest. Dip pineapple in melted butter then the sugar/spice mix. Grill about 4 minutes per side at around 500 degrees. Serve with vanilla ice cream. Whoooooo!
The Naked Whiz
Fantastic! I don't remember where I saw the idea, but I just tried it today and it's a keeper. I used San Antonio red chili powder, sprinkled on AFTER I grilled the pineapple.[p]I think the grill temp was about 350, but it's just important to get nice grill marks on all sides (I did long spears).[p]Lee
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