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Need grilled pineapple recipe please

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ChefAl
ChefAl Posts: 66
edited November -1 in EggHead Forum
prep details, time, and temp suggestions?
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    I was exposed to the “Pineapple Head” stuff at the Frozen Fest. I put it on skewers of cubed pheasant and pineapple chunks…It was good!
    But, I don’t have any Pineapple Head here at home and just went with a combination of what I thought would be good together.
    Sooo…I seasoned pineapple slices destined for the Egg with a combination of these spices that I had on hand.
    These are in no particular order other than I’ve tried to list them from most to least. I didn’t measure anything (I’m bad :whistle: ) just kind of used my nose and a taste on the finger while mixing, but be forewarned that both the cayenne and the cardamom demand that a little goes a long way.
    Cinnamon
    Nutmeg
    Cloves
    Cayenne
    Cardamom
    Just season the slices on both sides and get them on a direct grid (about 300 to 350 F.) until you get some browning / grill lines on both sides. That’s it!
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  • BobS
    BobS Posts: 2,485
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    Lots of people do slices, but I like to cut the pineapple into 8 wedges and then cut the core off the point of each wedge.

    I generally season with Pineapple Head, but have also used Raging River, Dizzy Dust or Tsunami spin. Actually most anything that is not too hot would work for me.

    I usually cook mine along with the meat of the day (usually pork or chicken), so the temp is between 325 and 400. It just needs some grill marks and a chance to get hot all the way through. You cannot hardly hurt it.
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  • Hungry Celeste
    Hungry Celeste Posts: 534
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    I like spears for grilling, too. Don't much like BBQ rubs on pineapple, though. I keep it simple, with a sprinkle of cayenne and a dusting of brown sugar. Or, if you're feeling extra-tropical, try brushing it with thick coconut milk (not the low-fat kind), then sprinkling with br sugar. The coco milk contains some fat, and it will combine w/the sugar to make a nice caramelized coating.
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  • FearlessGrill
    FearlessGrill Posts: 695
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    Hi,

    I've done this recipe, which I found in Wise One's BGE cookbook, a number of times, and people seem to love it. You can get the cookbook off of the Naked Whiz's site at http://www.nakedwhiz.com/WiseOneRecipes.pdf

    There is a writeup of one of my tries at this on our blog at http://www.fearlesskitchen.com/2008/09/recipe-grilled.html

    Grilled%20Pineapple%201.jpg

    Is%20this%20a%20good%20idea%203.jpg

    Basically, slice a pineapple into 3/8" to 1/2" rings and cut out the core. Dip each slice in melted butter, then into a mix of turbinado sugar, lime zest, cinnamon, and ground allspice. Grill them direct at 450-500 degrees for about 5 minutes per side. Plate individually (on a fireproof plate), and pour a little dark rum into the center of each, lighting it on fire if you're daring.

    Enjoy!

    -John
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Ladies and gentlemen, we have a WINNER!! That looks awesome!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FearlessGrill
    FearlessGrill Posts: 695
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    Thanks Michael. It's one of my favorites to serve at parties. It's quick, easy, tasty, and looks damn impressive.

    -John
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