Grilled Sugar-Dipped Pineapple

Mike Oelrich

Ingredients

• 1 Ripe pineapple

• 1 Stick of butter, melted

• 1 Cup Turbinado (or regular) sugar

• Zest from one large lime

• 2 tsp Cinnamon

• &#188 tsp Ground cloves

• Dark rum (optional)

• Vanilla ice cream (optional)

Instructions

Preheat BGE to 450-500F (or just leave it there after you do your steaks!).
Cut the top and rind off the pineapple and core it. Slice it into discs about 3/8&#034 to ½&#034 thick.
Place melted butter (you can melt it on the BGE in a cast iron skillet or on the stove) in a shallow dish. Mix sugar, cinnamon, lime zest and cloves in another dish.
Dip each pineapple slice in the butter and give the excess butter a chance to drip off a bit. Next dip the slice in the sugar mixture to coat lightly.

Grill the slices for about 5 minutes per side or until they are browned or even slightly charred.
Remove from the BGE and place on a serving plate. Serve immediately. If you want to, sprinkle the slices with dark rum right after taking them off the BGE and serve with ice cream.

Notes

If you really want to show off and have already lost your arm hair from cooking too many steaks, try this: Put about ½ cup of the rum into a small skillet. Warm it for a bit over the (open) top vent of the BGE until it is just warm (look for the very first wisps of &#034steam&#034 to come from it -- if it is boiling, this won't work!). Hold the rum away from your face and hold a flame over it (the rum, not your face). Use a long match or long butane lighter. The rum should ignite. Pour this over the pineapple and serve immediately (you might want to blow it out just prior to eating it). Note: I will not accept responsibility for lost arm hair, facial hair, or any carpet damage caused by outlandish attempts to show off one's cooking prowess, but I will admit that playing with fire *is* pretty darn fun sometimes . . .

Number of Servings:

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