Grilled pineapple is one of our family favorites and this grilled habanero pineapple couldn’t be easier to make! I kicked things up a notch in flavor with a couple tasty ingredients. Profanity Jam Pineapple Habanero and Jozo Barrel Aged Tamari — these luscious condiments created the best glaze to baste the pineapple with ahead of grilling then enjoyed as a “dip” after. TIP: grill that pineapple with the rind on so it’s a bit sturdier and easier to move around on the grill.
The Profanity Jam Pineapple Habanero does have a bit of sugar in it, so if you want to try this variety give it a go. It doesn’t have the kick of habanero, but could still be a tasty option. The Jozo Barrel Aged Tamari is so scrumptious and has such a deep flavor profile, so adds some lovely layers of flavor.
The furikake is key here as it lends another level of umami and accents the flavors of the pineapple and tamari so well. A seasoning condiment made with sesame seeds, nori (seaweed), and either dried fish or pickled red shiso leaf. I’m a huge advocate of reading the labels on store bought furikake as some can have sugar or fillers. When I buy mine, this is the brand I use and always keep it on hand. I do make my own when I have the ingredients on hand, you can see that recipe here!
Grilled Habanero Pineapple
Course: SidesCuisine: GrillingDifficulty: Easy4
servings20
minutes20
minutesgrilled pineapple with a kiss of heat!
Ingredients
½ of a medium sized pineapple
- glaze
2 oz Profanity Jam Pineapple Habanero
1 – 2 Tbsp Jozo Barrel Aged Tamari Soy Sauce
1 – 2 tsp furikake
1 – 2 tsp chives, finely chopped
Directions
- Cut the top and bottom off of the pineapple, discarding, then cut in half from top to bottom, reserving the other half for another use.
- Slice pineapple into thirds (or quarters), slicing the middle core off. If the pineapple is taller you can cut each section in half if desired. I like to leave the rind on for ease of grilling, but you can cut it off if desired.
- In a small bowl, combine the pineapple jam, tamari, furikake and chives, whisking well to combine.
- Baste each pineapple section with the glaze by brushing it on each side,alternately you could carefully spoon it on. Heat up your grill according to manufacturers directions. When it’s well heated and ready to go, lay each pineapple section on the grill, flat side down. Allow it to grill over high heat so it gets some nice grill marks on it then flip each section over to the other side and do the same.
- When both sides are done to your liking, remove to a cutting board. You can serve as is and allow guests to slice off and enjoy as desired, or you can slice the meat of the pineapple off the rind, cut into pieces and put on skewers.
- Serve with what’s left of the glaze plus more furikake and chives as desired.
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