Storing grilled pineapple slices

Bordello

Just grilled up some canned pineapple slices I had on hand to use along with other things for my pork tenderloin stuffing tomorrow.

Going to keep them in a tupperware container in the fridge, should I put a bit of the juice back in with em or leave em dry???

Thanks,
Bordello

milesofsmiles

Juice is good stuff, also I sub. some juice for liquid when I make Pineapple upside cake. Grilled pineapple is REAL good with Dizzy Pig Pineapple Head seasoning. Git some. Miles out.

Rascal

Guess it depends on how moist you want them to be tomorrow.... Kept covered in the fridge, they shouldn't dry out too much overnight. I recently saw someone drizzle the pineapple slices with maple syrup before grilling (might have been on the Food Channel). Ever try that? Please post the stuffing mix for the tenderloin! 8 - ),,,

Bordello

Thanks,
I put some of the juice in back in with it. I had a dusting of brown sugar,cinnmon and D.P. Jamaican Firewalk on it when I grilled it.

Cheers,
Bordello

Bordello

This is my first time grilling the pineapple slices. As I stated above, brown sugar,cinnamon,D.P. Jamaican Firewalk.

I will try to remember to take pictures. My camera was in my truck and my truck was at the pub from yesterday.

Now I'm at the pub and have to run home as I forgot the rice is done in the rice cooker.



Thanks,
Bordello

Midnight Smoker

I usually mix rum and maple syrup and soak them before grilling and drizzle some on while during the cook. Good stuff.

Little Chef

Bordello - Know you've been trying to reach me. Thought I was too late! Here's my two cents, on a bunch on questions.....
First...do NOT store the grilled pineapple in liquid. You will only rehydrate and remove the grilled flavor, plus the pineapple will be too juicy for the stuffing. Just covered in a tupperware or in a zip lock baggie.
Second...I do NOT recommend adding applesauce to your rice stuffing. Some sauteed apple chunks, sure, but you will turn your rice into paste with the addition of the additional liquids from the applesauce.
Ideally, your rice should be UNDERcooked to make a stuffing with (and for fried rice for that matter) Since the rice has already been cooked, you can accomplish this by storing the cooked rice UNcovered in the fridge overnight. The fridge will suck enough moisture out, so it can then absorb liquid from the pineapple, etc, without becoming gooey or pasty.
Also, for your stuffing....remember the size of the item you are stuffing. I am a big believer in matching the size of the stuffing components to the stuffed item. So, if you are stuffing a tenderloin, or want a tightly rolled roulade....dice the ingredients...not big chunks. This will help distribute the flavors more evenly through the stuffing. I would dice my pineapple, dice and sautee a firm apple like Granny smith (perhaps with shallot, minced garlic, white wine and thyme? ), then combine with my rice, then stuff pork. You could even add a bit of crumbled bacon in the stuffing for some added flavor! And by all means, you can add a tiny bit of the Raspberry Chipoltle in the stuffing, but more so, I would use it as a last minute glaze at the end of cooking!
Though I have not tried it mself, I would go easy on the pineapple head....I have heard it is very heavy in cinammon.
I know this was a long communication, but I also know you've been trying to reach me. My apologies!! Hope this helps, and has reached you on time! I will watch this post in case you have questions.
Little Chef
Michelle
Hollywood, FL

Bordello

Hi Michelle,
Thanks for getting back to me and providing so much good information. While I had put a little of the pineapple juice back in with them it wasn't much, I removed them onto paper towels to soak up the moisture and then nuked em for a very short time. I think they will be fine. :unsure:

The rice is in the rice cooker pot in the fridge and I will remove the foil cover today so the fridge can remove some of the moisture. I will try to get to the store and purchase the apple rather then use the apple sauce.

I'm not using the pineapple head spice, just grilled canned pineapple slices with brown sugar and cinnamon with a bit of Dizzy Pig Jamaican Firewalk for some heat.

I will also try to get some bacon to go with it as you suggested.

Thank you so very much for getting back, I do appreciate you taking the time to do so.

Regards,
Bordello