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Posted By GKC On August 24, 2013 @ 12:00 am In Rosh Hashana,Weekly Recipes | No Comments
1 ripe pineapple
1 stick (8 tablespoons) non-dairy margarine, melted
3/4 cups sugar
1 teaspoon cinnamon
Non-dairy vanilla ice cream
Dark rum, optional
Scrape the grids clean.
Cut the top off the pineapple, cut off the rind and slice into 8 or 10 even round slices. With a paring knife, remove the core from each slice leaving the rounds whole.
Place the sugar in a large bowl and mix in the cinnamon. Put the melted margarine into another bowl. Put the pineapple into another bowl.
Bring the bowls to the grill and place beside the grill. Dip each slice of pineapple first into the melted margarine and then into the sugar mixture, shaking off any excess sugar. Place immediately on the hot grill. Working quickly, dip the remaining pineapple rounds and place on grill.
Turn with tongs, when the cooked side becomes browned and caramelized. Continue cooking until the second side is browned , sizzling, and caramelized. This should only take a few minutes per side. Do not allow it to burn. Remove to platter as each one is finished grilling. Slice each round into chunks.
Place a large scoop − or two − of ice cream into a bowl, top with the grilled pineapple chunks. Drizzle with the rum, if using.
Serves 8 to 10
Adapted from The Barbecue! Bible by Steven Raichlen
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