Brazilian Grilled Pineapple
Choose any color pineapple that has healthy green leaves and feels firm to the touch. The heat from the grill brings out the sweetness, tempers the acidity and leaves the all-important char marks. Enjoy it on its own or with a scoop of ice cream.
Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
- 1 large pineapple
- 1 cup brown sugar
- 2 tablespoons cinnamon
- Place the pineapple sideways on a chopping board and chop away the base with a sharp, heavy knife. This will give you a flat surface to easily remove the skin when the pineapple is held upright.
- Cut off the head just below the leaves and discard.
- Place the pineapple upright and slice downward from the top to remove a thin strip of skin with each stroke. If you’re removing too much pulp with each stroke, switch to a smaller paring knife.
- Work your way around the pineapple until all the skin is removed.
- Cut out any tusks of skin or fiber with the tip of a paring knife.
- Place the tip of the knife in the center of the top round and slice vertically downward. Repeat until you have removed a wedge-shaped section.
- Repeat until you have six substantial wedges, which is about what an average-size pineapple yields.
- Transfer the slices to a sealable plastic bag. Add the sugar and cinnamon powder and toss until the pineapple sections are completely coated.
- Remove the slices from the bag, shake off any excess powder, and lay them on a hot grill.
- Cook for 10 minutes, turning regularly for an even char. The sugar will caramelize, but don’t let it burn or it will become bitter.
- Take the slices off the grill with tongs and top with ice cream or a drizzle of rum.
- Tip: You can also cut the pineapple horizontally into rounds instead of slices, but reduce the cooking time to take the thinner flesh into account.