Jul 22, 2010
Grilled Pineapple with Caramel Sauce
Makes 6 servings
This easy and delicious summer recipe is the perfect end to a grilled dinner. For an extra-luxurious finish, serve with a dollop of vanilla bean ice cream.
1 fresh pineapple
coarsely ground black pepper
caramel ice cream topping or Mexican cajeta sauce (available at most Latin specialty stores or gourmet food shops – get the kind in the squeeze bottle)
Prepare your grill for direct medium heat. Cut the top and bottom off the pineapple and stand it up on a cutting board. Cut it in half lengthwise, then in half again and again so you have 8 wedges. Remove the skin and the tough strip of pineapple core from each wedge. Sprinkle the wedges with a little salt and coarsely ground black pepper. Grill the pineapple strips for about 2-4 minutes per side, until they’re slightly charred. Warm the sauce in a microwave or double boiler. Drizzle the pineapple slices with the warmed sauce and serve.
NOTE: Some cajeta sauce comes in a glass jar, and it’s much thicker than the kind available in squeeze bottles. If you get the thicker kind, put it in a double boiler along with a splash of whipping cream. Heat gently and the sauce will thin enough so you can easily drizzle it on the pineapple.