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Fresh grilled pineapple is egg-cellent!

gdenby
gdenby Posts: 6,239
edited November -0001 in EggHead Forum
SaturdayDinner.jpg
<p />Twice this weekend I cooked fresh pineapple section. I decided to use fresh, because tries with canned just resulted in disintegrated pineapple.[p]I made it with stuffed fatties, and, as pictured above, with pork tenderloins. It turned out much better than I expected. The first time with the fatties I used 1/4 sections, and those weren't quite fully cooked. So with the tenderloins I did 1/8 sections. Both times I used a simple glaze of lemon juice, honey, and butter. I cooked them direct with a dome temp around 350. The 1/4s I turned three times, each after about 7 minutes, the 1/8ths turned 2 times at ten minutes. The meats were placed over drip pans.[p]The thing that was really nice was that the glaze picked up both the smoke flavor and the meat and spice flavor. Evidently the fumes coming up from the drip pan adds to the flavor.[p]I used the leftover pineapple in thin slices in some lo-mein, and it worked really well. [p]Oh, and the tenderloins were good to.[p]gdenby
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