I’ve been grilling pineapple for years and it’s always a crowd pleaser. I have been asked before how to pick a ripe pineapple. When we lived in Asia fresh pineapple was never an issue but if you don’t live near a plantation, it can be a hit and miss. Because ripening stops once it has been harvested, the best way to choose is buy fresh-looking pineapples with green leaves and a firm shell. If you’re planning to eat the pineapple within a few days, store at room temperature otherwise place in the refrigerator and it will keep a bit longer. Grilling makes the pineapple sweeter and with it covered in sugar you end up with a caramelized flavor coming through. Yum!
Serves 4 to 6
1 pineapple – peeled, cored and cut into wedges
2 teaspoons cinnamon
1 cup brown sugar
pinch of ground cardamom (optional)
vanilla ice cream
handful of mint leaves, chopped (chiffonade)
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