Monday, July 5, 2010
Rum Grilled Pineapple
Have you ever had grilled pineapple? Seriously? Well you MUST try now!
When grilled, the normally eye-catching yellow takes on a deeper more gentle golden hue and the crisp bite turns a bit softer. Add to that the slight smoke aroma and char flavor and you have got a fabulous dessert.
Don't worry. You can also use it as a side dish. Just take my advice and grill your fruit prior to your meat or you will get an interesting flavor combo. But since it is even better at room temperature, letting it sit while the rest of your meal cooks only intensifies the excitement.
Now for the best part. The I-wanted-to-get-you-hooked-then-reward-you, part.
Rum. Yes, you get to marinate these little blond fruits in rum. And brown sugar.
NOW it's time to run around your kitchen whooping for joy! If you add fresh berries, a touch of plain yogurt and some leftover sauce to the final presentation, you will weep with such a joy your neighbors will come around to see what the noise is about.
Maybe you should eat these in doors.
Grilled Pineapple with Rum Sauce
4-6 slices fresh pineapple
1 cup dark rum (I'm thinking tequilla will also shine here!)
1/2 cup brown sugar
Place the pineapple slices in a large baking dish, not stacked if possible. Whisk the rum and brown sugar in a small bowl until the sugar is mostly mixed in. Pour over the fruit, turning each slice to assure complete saturation. Marinate on the counter for 30 minutes, or longer in the refrigerator.
Heat the grill to medium. Oil the grates and place on the pineapple slices. Check after 3 minutes and every two after that until light grill marks appear. Flip and do the same for the other side. Remove to a platter to rest. Chop, leave whole, serve with fruit, serve with yogurt or ice cream - but don't forget to use the leftover rum sauce.
NOTE: If serving to children, the sauce can be heated on the stove to a gentle boil then simmered for a few minutes to cook out the alcohol.