Is there anything that screams summer more than GRILLED PINEAPPLE? Ok, maybe you don’t hear the screams from our back porch, but this beautiful dish is certainly happy for summer, as are we!
With the introduction of our HULI HULI CHICKEN to the blog last year and also being able to share it with the WHOLE30 community earlier this year, it has gained many very happy fans. So many folks are loving it and making it often!
A question often asked is “what do you serve with it?” Totally fair question, sides are key to a well rounded meal after all. We recently added our SNAP PEA SALAD to the blog. A very easy side dish that’s fresh, light and crazy delish. A splendid addition to your Huli Huli Chicken meal.
We always say “grilled pineapple” without hesitation, it’s delicious and one of Mother Nature’s most splendid treats. Pineapple is also the universal symbol of hospitality, but that’s a story for another time. Ok, back to GRILLED PINEAPPLE, the reason you’re on this particular post on our blog.
Grilling pineapple adds more flavor to this queenly fruit, it is wearing a crown after all. The heat releases the juices and the caramelization on the flesh of the fruit from the grates of the grill create such an unparalleled flavor. I’d venture to say it’s quite umami like in it’s taste. After one bit, your taste buds will be amazed and your salivary glands will engage!
To make this Whole30 compliant, simply omit the coconut sugar and proceed as instructed. Still tasty and a perfect addition to any BBQ affair. We think adding a sprinkle of our furikake takes this over the top. Don’t forget the black lava salt either. They both add yet another layer of flavor your taste buds will welcome! ENJOY!!!!
grilled pineappleCourse: SidesCuisine: AmericanDifficulty: Easy
2 tbsp ghee (sub avo oil for plant-based Whole30)
2 tbsp coconut sugar (omit for Whole30)
¼ tsp salt
Black lava salt, optional
- Carefully cut pineapple in half lengthwise, including all the fronds on the top. They’re obviously not edible, but gosh they’re so pretty!
- To get the criss cross look on this beautiful fruit, use a sharp knife and cut ½‘ deep lines one direction about 1” apart. Turn the pineapple about 45 degrees and slice more cuts the same depth. Do this to both halves.
- Drizzle 1 tbsp of the ghee on top of one half and spread over the top. Sprinkle 1 tbsp coconut sugar over the top along with half the salt. Using your fingers, massage the coconut sugar and salt into the cuts you made, spreading this mixture to the very edge. Repeat with the other half.
- Heat up your grill according to the manufacturer’s directions and carefully oil grates if needed. If you’re using a gas or charcoal grill you may need to wrap the frond end in foil to avoid any possible frond fire. If you have room, you may also be able to let the frond end of the pineapple hang over the edge of the grill away from the flame.
- Lay pineapple, flesh side down, onto the grill. Grilling times will vary depending on the type of grill you’re using and how close the grate is to the heat. Have a peek every few minutes at the flesh side to make sure you’re not burning it, but give the heat some time to caramelize, be patient.
- Once you have the caramelization you like, remove pineapple halves. We find it could take about 8-10 minutes per side. Sprinkle with black lava salt and furikake if using and let the halves cool slightly.
- To serve, use a small paring knife and cut all around the outer edge just inside the rind at a slight angle to release fruit from the sides. Then cut down both sides of the core. You should be able to use a large spoon and remove the flesh on either side of the core, set aside. With the core exposed, use your parking knife and cut horizontally from the top of the core to the bottom and remove. You can now cut and release the fruit that was under the core.
- You can return all the fruit to the empty pineapple halves to serve or use a serving bowl. Sprinkle with additional black salt or furikake if desired.